Sweet pepper and goat cheese pesto

Name: Sweet pepper and goat cheese pesto
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4
Ingredients: Sweet Peperoncinos 12.5 oz; Fresh goat cheese 5.5 oz; Basil 6 tbsp; Extra virgin olive oil 2 ½ tbsp; Peeled almonds ½ cup; Fine salt 1 tsp; Black pepper 1 tsp

Gluten Free
Vegetarian

Difficulty: Easy
Prep time: 20 min
Cook time: 5 min
Serving: 4
Cost: Average

PRESENTATION

Okay, when it comes to sweet pepper pesto, Ligurian cooking is, well, something special. It is all about transforming fresh ingredients into a sauce that's creamy, sweet, and a bit tangy. Really good stuff. So, in Liguria, folks love their pesto, but this version? It swaps out basil for roasted peppers, which is great. These peppers—when roasted—become tender and super full of flavor. And listen, mixing them with goat cheese gives you a super smooth texture. While everyone’s thinking of stuff like stuffed peppers or peperonata for summer meals in Italy, this goat cheese pesto really offers a fresh take. It captures classic Italian vibes but adds a fun twist for those wanting to try new tastes. The goat cheese adds a creamy richness that just works. Seriously.

In Liguria, this roasted red pepper pesto is a versatile fave. It's awesome on grilled meats, as a dip, or tossed with pasta for a quick dinner. Spread it on crostini, and you’ll notice the moist, tangy goat cheese. Compared to traditional basil pesto, this red pepper version is way way lighter, with a sweet and sour kick that’s refreshing. Truthfully, sticking to the Italian tradition of fresh, quality ingredients, this dish adds a playful spin that modern kitchens love. This goat cheese pesto? It's excellent as a creamy pasta sauce or part of an antipasto platter. Pretty much covers it all. Some Ligurians even add pine nuts or a dash of olive oil for extra richness. No matter how you have it, the blend of roasted peppers and creamy goat cheese creates a spread that's just perfect for summer. Bursting with Italian charm. And you know what? For anyone wanting to try a sweet pepper pesto with a hint of innovation, this recipe brings out the best in simple, flavorful ingredients. Whether it’s on crostini, mixed with pasta, or as a condiment for grilled dishes, this pesto gives you a tasty taste of Liguria. For real.

How to prepare Sweet pepper and goat cheese pesto

To make the sweet pepper pesto, first wash the peppers, then remove the top 1, cut them into wedges lengthwise and remove the seeds inside 2. Heat a grill and when it's hot, place the peppers on it 3 and grill them for 5 minutes.

Cut the peppers into small pieces 4, transfer them to a food processor 5 and give it a spin. Add the basil as well 6.

Pour the olive oil into the processor 7 and give it another spin to mix. At this point, add the blanched almonds 8 and season with salt and pepper 9.

Chop everything and finally add the goat cheese 10. One last spin and the pesto will be ready 11. You can enjoy it this way 12 to fill bruschettas or to season pasta.

Storage

Store the sweet pepper pesto in the refrigerator for 3-4 days well sealed in a glass jar. You can freeze it in small glass jars to thaw as needed if you've used fresh ingredients.