Best 2 Three Pepper Pesto Recipes

Indulge in a symphony of flavors with our Three Pepper Pesto, a versatile sauce that elevates any dish. Crafted with a blend of fiery jalapeños, aromatic red bell peppers, and sweet roasted red peppers, this pesto offers a harmonious balance of heat, smokiness, and sweetness. Whether you're a pesto aficionado or a culinary adventurer, our collection of recipes will guide you through creating tantalizing dishes infused with the vibrant flavors of this unique pesto. From classic pasta dishes to innovative spreads and dips, prepare to embark on a culinary journey where every bite is an explosion of taste.

Let's cook with our recipes!

THREE PEPPER PESTO

Three Pepper Pesto image

This recipe uses red bell peppers, black pepper, dried chile pepper and lots of Parmesan cheese, but less basil than most pesto recipes. The predominant flavor is sweet red pepper. It's excellent toasted with bread under the broiler or tossed with pasta. The pesto keeps up to 3 days in the refrigerator.

Provided by mushythedestroyer

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes

Time 15m

Yield 12

Number Of Ingredients 6

Ingredients

⅔ cup grated Parmesan cheese
¼ cup extra-virgin olive oil
½ cup chopped red bell pepper
¼ cup tightly packed basil leaves
¼ teaspoon red pepper flakes
ground black pepper to taste

Steps:

Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.

Nutrition Facts : Calories 68.6 calories, Carbohydrate 0.7 g, Cholesterol 4.9 mg, Fat 6.3 g, Fiber 0.2 g, Protein 2.2 g, SaturatedFat 1.6 g, Sodium 85.3 mg, Sugar 0.3 g

THREE-PEPPER PASTA WITH PESTO

Three-Pepper Pasta With Pesto image

Enjoy this pasta made with three bell peppers and basil pesto - ready in 25 minutes. Recipe from Pillsbury. I made this today and found it to be VERY tasty. I had red, orange, and yellow peppers so that's what I used. I had some homemade basil-walnut pesto (my basil is going crazy this summer!) and used grated Parmesan cheese. I'd imagine you could add some cooked chicken if you wanted to add meat to the dish.

Provided by HisPixie

Categories Penne

Time 26m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 1/4 cups ziti pasta (8 oz.)
1 tablespoon olive oil (vegetable oil is OK)
1 medium onion, cut into thin wedges
1 orange bell pepper, cut into bite-sized strips (or red pepper)
1 yellow bell pepper, cut into bite-sized strips
1 green bell pepper, cut into bite-sized strips
1/3 cup basil pesto
2 teaspoons balsamic vinegar
1/4 cup asiago cheese (1 oz. ) or 1/4 cup parmesan cheese, shredded (1 oz. )

Steps:

Cook ziti as directed on package. Drain.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat until hot. Add onion; cook and stir 2 minutes. Add bell peppers; cook 3 to 5 minutes or until onion and peppers are crisp-tender, stirring frequently.
Add cooked ziti; stir gently to mix. Remove from heat; stir in pesto and vinegar. If desired, add salt and pepper to taste. Sprinkle with cheese.
TIP: If balsamic vinegar isn't a staple in your pantry, use 2 teaspoons cider vinegar and a pinch of brown sugar instead.

Tips:

To make a flavorful pesto, use a variety of fresh herbs and spices. This recipe uses basil, parsley, cilantro, and mint, but you can also use other herbs like oregano, thyme, or rosemary. You can also add a bit of heat with some chili peppers or crushed red pepper flakes.
Use a good quality olive oil. The olive oil is the base of the pesto, so it's important to use a good quality oil that you enjoy the taste of. You can use extra virgin olive oil, or a lighter olive oil if you prefer.
Toast the nuts before adding them to the pesto. Toasting the nuts will bring out their flavor and make them more fragrant. You can toast the nuts in a pan over medium heat, or in the oven at 350 degrees Fahrenheit for 5-10 minutes.
Use a food processor or blender to make the pesto. A food processor or blender will help you create a smooth and creamy pesto. If you don't have a food processor or blender, you can also use a mortar and pestle, but it will take a bit longer.
Store the pesto in an airtight container in the refrigerator for up to 2 weeks. You can also freeze the pesto for up to 3 months. To freeze the pesto, spoon it into ice cube trays and freeze until solid. Then, transfer the frozen pesto cubes to a freezer-safe bag.

Conclusion:

Three-pepper pesto is a versatile condiment that can be used in a variety of dishes. It's great on pasta, pizza, and grilled vegetables. You can also use it as a marinade for chicken, fish, or shrimp. The spicy peppers give the pesto a unique flavor that will add a kick to any dish. If you're looking for a new and exciting way to use fresh herbs, give three-pepper pesto a try. It's easy to make and delicious, and it's sure to become a favorite in your kitchen.