Pesto is a classic Italian sauce traditionally made with fresh basil, garlic, pine nuts, parmesan cheese and olive oil. It is a versatile sauce that can be used to flavor pasta dishes, spread on sandwiches, or as a dip for vegetables.

However, there are many variations of pesto that incorporate different ingredients to give it a unique flavor profile. In this recipe, we use roasted red peppers, feta cheese, and fresh mint to create a flavorful twist on classic pesto.

Ingredients

2 red bell peppers
1/2 cup crumbled feta cheese
2 cloves garlic, minced
1/2 cup fresh mint leaves
1/2 cup olive oil
1/4 cup pine nuts
1/4 cup grated parmesan cheese
Salt and pepper to taste

Instructions

Preheat oven to 375°F. Cut the red peppers in half and remove the seeds and stems. Place on a baking sheet, cut side down, and roast for 25-30 minutes until the skin is charred and the peppers are soft.
Remove from the oven and let cool. Once cool, peel off the skin and chop the flesh into small pieces.
In a food processor, combine the roasted red peppers, feta cheese, garlic, mint leaves, pine nuts, and parmesan cheese.
Pulse until the ingredients are blended but still slightly chunky. With the processor running, slowly pour in the olive oil until the pesto becomes smooth and creamy. Add salt and pepper to taste.
Serve the pesto with your favorite pasta, spread on a sandwich, or as a dip for vegetables.

Variations

This pesto recipe is very versatile, and it is easy to customize by adding different ingredients. Here are some ideas:.

Substitute almonds for pine nuts if you prefer a milder nut flavor.
Add a few handfuls of fresh spinach to the food processor for an extra boost of greens.
For a spicier flavor, add a pinch of red pepper flakes or a chopped jalapeño pepper.
Swap out the feta cheese for goat cheese, blue cheese, or any other soft cheese you prefer.
If you don’t have fresh mint on hand, try substituting fresh basil or parsley.

Storage

Pesto can be stored in the refrigerator for up to a week in an airtight container. To prevent browning, place a layer of plastic wrap directly on the surface of the pesto before closing the container. Pesto can also be frozen for longer storage.

Divide the pesto into small portions and freeze in an ice cube tray. Once frozen, transfer the pesto cubes to a freezer bag for up to 6 months.

Conclusion

This pesto recipe is a delicious twist on classic pesto, and it is easy to customize with your favorite ingredients.

The roasted red peppers, feta cheese, and fresh mint give this pesto a unique flavor profile that is perfect for pasta dishes, sandwiches, and dips. With just a few simple ingredients and a food processor, you can whip up a batch of this flavorful pesto in minutes.