Italian Sweet Pepper Pesto, Amalfi Coast Style
Look for the Italian Sweet Peppers in season at your local farmers' market or farm stand. They are also known as Golden Greek Peppers, Tuscan Peppers, and Spanish Padron Peppers.
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Ingredients
- 1/2 pound Italian sweet peppers well-rinsed
- 8 to 10 fresh basil leaves stems removed
- 2 medium garlic cloves sliced in half lengthwise, inner germ (green sprout) removed - if any
- 1/4 cup almonds unpeeled
- 1/4 cup Parmigiano-Reggiano cheese grated
- 1/2 teaspoon coarse sea salt or kosher salt
- 1/2 cup extra-virgin olive oil
Instructions
- Clean the peppers; slice off the tip and stem, then make a slit down the side. Scrape away the seeds and membranes, then thinly slice the peppers crosswise.
- In the bowl of a food processor fitted with the blade attachment, combine the peppers, basil, and garlic and pulse a few times just to incorporate the ingredients. Add the almonds, Parmigiano, and salt and continue to pulse until coarsely chopped, scraping down the sides as necessary.
- With the machine running, pour in the olive oil in a slow, steady stream and process until the ingredients are creamy and well-blended. Taste for salt, and adjust to taste, if necessary.
- Once finished, scrape the pesto into a small bowl and pour a thin layer of olive oil over the surface to prevent oxidation before use.
Notes
The pesto can be refrigerated in a jar or sealable container covered in a thin layer of olive oil for up to 5 days.