Thursday, August 9, 2012

Blog Hopping

The blogging community has opened up a world of culinary possibilites. I bookmark about a dozen recipes every day and at least try to use an interesting technique, a new ingredient or get inspiration from them even if I can't go through them all. There are way too many awesome recipes to try and way too many great cooks to get to know for one lifetime. But the first blogger I came across about 5 years back while looking for Imperial Cold Drink House, and quickly realized the popularity of, was Nupur of One Hot Stove. Nupur is hugely popular in the blogging community, and it is very well deserved. She always has some delicious recipes and useful tips for her readers. And there are few who can write as beautifully as she does.

Her latest post talks about the mighty machines in our kitchen - food processors. It made me fall in love with the Ronald food processor my parents gifted me all over again. I can't thank this little helper of mine enough for making my life easier. I use it to knead dough when I have a large group of people to feed, make soups, chutneys, idly-dosa batters and a zillion other things. It was time to show it some love by making Nupur's red bell pepper pesto. What a fantastic recipe! I have used roasted red bell peppers in wraps, hummus, eggplant dips etc., but have never tried pesto with it. Coincidentally, I had also picked up a bunch of red bell peppers on sale from Sprouts the other day. Nupur's post came at the right time. With whatever substitutable ingredients on my hand, I made the pesto today. There was a fresh spring of basil in the garden - totally meant for pesto. The only nuts available in my pantry were almonds. They don't have an overpowering taste and blended in just perfectly. Husbby is raving about this pesto and I'm really pleased with the outcome as well. I'll surely be making this for a potluck or a party!

Updated image : I made this pesto without tomato and I think I like this better. 
Roasted Bell Pepper - Basil Pesto

Ingredients:
2 Large red bell peppers - roasted, peeled and seeded
1/2 Tomato (optional)
2 Garlic cloves
1/2 Cup almonds (you can also use a mix of almonds and cashews)
Basil - handful of leaves
1 Teaspoon paprika or to taste
Salt to taste

  • Roast bell peppers using the technique I've mentioned here. Or simply use the bottled ones.
  • Grind all the ingredients into a fine pesto. I omitted olive oil completely. The pesto tasted just perfect without it, but go ahead and add it if you like the taste. I didn't have any jalapeno. Paprika was a good substitute for smoky heat. 

We enjoyed the pesto with some chips. I'll probably be spreading the leftovers over a slice of bread tomorrow. 

3 comments:

Shama Nagarajan said...

delicious dear...inviting you to join in Fast food- Noodles event

Nupur said...

Thank you for this sweet post, Snehal! I am so glad you enjoyed the pesto. Basil is the perfect addition to it.

Jenny (VintageSugarcube) said...

This pesto looks marvelous! I love the addition of almonds. I'll have to make this soon. Hope you are enjoying the rest of summer. I"m heading to Maine tomorrow, but would LOVE to catch up over lunch when I get back.

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