Red pepper "pesto" sauce
Red peppers are my favorite vegetables—they are crunchy, but also can be cooked soft, and have a sweet aroma that you can twist easily with additional spices. I needed lately some pasta sauce, and decided to experiment with red pepper pesto sauce, it turned out amazing and I think you will like that too! :-)
Ingredients for 4 portions
- 4x Red pepper (700g)
- Rapeseed oil: 3 spoons (45g)
- Water: 100ml (100g)
- 1x Beef stock (0g)
- Herbs: 1 spoon (15g)
- Black pepper: 1 teaspoon (5g)
- Tomato paste: 3 spoons (45g)
- Water: 2 teaspoons (10g)
Step #1: Prepare stock pot (1 minute)
Place water, and beef stock cube (for 500ml of water) in the pot on a small heat. Keep it at a slow simmer while you fry red peppers.
Step #2: Fry red peppers
Slice red peppers into small chunks and set aside.
Heat rapeseed oil in a large frying pan over a high heat and fry red peppers handful-by-handful (for me it was 3 handfuls total), then move pepper into the stock pot. Don't add extra oil between each handful.
Deglaze the pan with two teaspoons of water, and pour it into the stock pot.
Step #3: Cook the sauce (10 minutes)
On a medium heat, cook the stock with red peppers until they get soft. Add tomato paste, and mix it with a blender into a smooth sauce.
Season with salt and pepper to your liking, and add herbs before serving.
Nutritional value of 1 portion (230g of 920g total)
73.13 in 100g
1.08 in 100g
5.79 in 100g
4.08 in 100g
5.16 in 100g
Saturated fat (g)
0.35 in 100g
0.03 in 100g
The nutritional information on this site is not intended to be a substitute for professional medical advice. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding proper nutrition.