Red Pepper Pesto

When you try to eat healthy, you eat chicken. Lots and lots of chicken! We all have the same problem how can you keep eating the same thing, but make it different? I add a little bit of this Red Pepper Pesto to spice things up.

Note: You’ll need a food processor to make this recipe.

One thing you should know I have a love/hate relationship with the food processor. LOVE the things you can make with the food processor. HATE the sound it makes, and HATE how awkward they are to clean!

Ingredients you’ll need:

1 Jar marinated Roasted Red Peppers
Grated Cheese
Basil (fresh or frozen)
4 Cloves Garlic

(1)  Open the jar of marinated roasted red peppers and drain the juice from the jar. Place the red peppers in the food processor. And, add a little olive oil.

I recommend, not plugging in the processor in until you are ready to use it, this will help you avoid any accidents. Fortunately, I have yet to spatter the walls of my mother’s kitchen with red pepper pesto (or regular pesto for that matter)

(2) Depending on the size of the food processor you may want to process the roasted red peppers to make room for the next few ingredients

(3) Add a little more olive oil, grated cheese and your basil. And continue to food process until you reach a consistency you’re happy with.

AH NOM NOM! You’re done!! Read on for a few more hints about the ingredients and 2 ways to use the sauce….

We grow basil over the Summer and freeze an endless amount of it to get us through the year.  If you have frozen basil you can throw it right into the processor without thawing it.

If you don’t have your own personal inventory of basil you can just head over to the food store and buy a handful. Supermarkets will be pricey, because basil is not in season. Today, I went to Corrado’s in Wayne, NJ got 2 large bunches of basil for about $2 a bushel (which is good for this time of year)

Tonight we’ll be using this sauce on Perdue chicken selects. Once the chicken is done cooking I spoon on a hefty amount of sauce and cover it with low-fat shredded mozzarella.

The last time I made this sauce added it to a pot of whole wheat pasta and added cut-up chicken tenders that I cooked in a separate frying pan.

Oh and the above recipe makes 2 small containers (Freeze 1 and use 1).

If you can think of any other way to use this sauce let me know!!

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