The few times I enjoy pasta I love to use pesto. From ordinary pesto to out of the box recipes, there are variations for all foodies. Roasted red pepper and basil pesto can compliment a volume of dishes. Pasta can be so bland, but elevate it with pesto; chicken can be boring, but change normal with pesto. I enjoy the added note of half and half to create a creamy texture. It softens the dish and creates a tasty dinner for friends and family.
Here are some tips to keep in mind:
- Toasting your pine nuts accentuates their nutty flavor.
- I used a fresh bell pepper. Char the pepper stovetop or broil it to produce a roasted, fresh flavor.
- Using fresh basil is the only way to make a pesto.
- Olive oil creates that creaminess ideal in pesto and facilitates cohesion among the ingredients.
- I used half and half, but you can use heavy cream or evaporated milk in exchange. The point is to add a creamy thickness to your sauce.
- I oven roasted a few chicken breasts in place of the rotisserie chicken. It is healthier because there is less butter, and you are using only white meat.
- Adding fresh basil on top of the finished dish enhances the brightness of the pesto.
- I topped the dish with sun-dried tomatoes; however, roasted or halved cherry tomatoes compliment the dish as well.
- I used a hand food processor leaving my pesto chunkier than normal.
I’m a huge fan of red bell peppers; I’m a huge fan of pesto; I’m a huge fan of splurging on pasta. This recipe delivers on all notes of flavor. With a few easy steps and ingredients, you can stretch your wallet without stretching your waistband. Enjoy a splurging pasta dish with the notes above and learn to love eating healthy.
Leave a comment with your favorite pesto recipes. Follow my Pinterest for more recipes. Check back again next Wednesday for more tips and tricks from The Cooking Bug.