So yesterday, I was making a batch of
red pepper pesto with
angorian. I had these wonderfully large, red bell peppers that I was working with. I seeded them, tossed them into the food processor, and blitzed them together with mint. Then I looked inside and realised it was really watery, so I strained out the excess liquid and continued working. It
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This post stuck with me insofar as I regretted not posting an addition. Hence, I came back to it. I think pineapple juice would compliment this mixture well. Oh, and on a related topic, roasted red pepper, mint, pineapple chutney is also tasty.
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I look forward to hearing how it goes.
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