Saturday, January 16, 2010


I first found this recipe in an Hors d'oeuvres Cookbook and made my own twist to it. You can serve it with many different things, chicken, fish or as an appetizer with toasted pieces of baguette. You put everything into a food processor and it's done in a few minutes. Easy!

This is for a serving for 6-8 people, if you have a smaller party, or just want some for yourself, just cut the recipe in half.

1 Jar of Roasted Piquillo Peppers (TJ's has a great one)
1/2 cup of toasted unsalted slivered almonds
4 garlic cloves
1 big hand bunch of Italian parsley
1 big hand bunch of cilantro
1/2 - 3/4 tsp. sherry vinegar
3 scallions, chopped
hand full of cherry tomatoes
1/4 cup of sun dried tomatoes in oil (TJ's has a great one as well)
1/2 cup chopped stale bread
1 tsp - 1 tbsp chili powder
1/2 tsp. ancho chili powder
1/2 tsp. paprika
1/2 tsp. garlic powder
pinch of red pepper flakes
pinch of cumin
pinch of dried chipotle powder
S + P to taste
1/2 - 3/4 c. EVOO

Process everything but the olive oil in a food processor and process till mixed, maybe a minute or two. Then stream in the olive oil while the processor is running and watch to see a mixture turn into that of a pesto. That's it! I love to put it on a toasted piece of bread, or serve it with some fish or chicken. Very tasty and super easy!! You can store this in the fridge for a few weeks with a layer of olive oil on top of it, or a few months in the freezer.

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