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Pesto de poivron rouge et de noix

Un accompagnement rustique qui présente les saveurs de la tomate séchée au soleil et du basilic. Ce pesto est idéal avec des pâtes chaudes ou du pain croûté.

Red Pepper and Walnut Pesto


  • 4 (340 g) large red bell pepper
  • 4 medium garlic cloves
  • 1½ cup (150 g) walnuts
  • 1 cup (140 g) sun-dried tomatoes
  • 1⅓ cup (40 g) fresh basil leaves
  • 1 cup (100 g) grated Parmesan cheese, or soy parmesan
  • 1 teaspoon salt, optional
  • 2 teaspoons ground black pepper
  • 1 cup (240 ml) extra virgin olive oil


  1. Preheat oven to 400 °f (200° C). Halve and trim red pepper, place skin side down on oven rack. Roast 15 to 20 minutes or until skin is well shriveled but not blackened. Place in plastic bag for 15 minutes to steam.
  2. Place garlic cloves in medium-sized saucepan, add cold water to cover and bring to a boil. Reduce heat and simmer for 5 minutes or until soft enough to pierce with a fork. Remove using a slotted spoon and set aside to drain.
  3. Mettre tous les ingrédients dans le contenant Vitamix dans l'ordre indiqué, puis verrouiller le couvercle.
  4. Start the blender on its lowest speed, and increase speed to Variable 3. Blend for 30 seconds, using the tamper to press ingredients towards the blades, or until desired consistency is reached. For a smooth pesto blend on its highest speed.

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