Inspiration from Meghan

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Bell Pepper Pesto


Bell Pepper pestoThe name for this post comes from maybe one of the worst songs (and even worse videos) ever recorded. I am a child of the 80's and a teenager of the 90's so to say I didn't really have quality music to choose from, wouldn't be much of a stretch. Vanilla Ice, Right Said Fred or MC Hammer anyone?

My dad bought me my Monie Love cassette tape somewhere in around 1991 when I would have been in 6th or 7th grade. We loved the song Monie In the Middle and sang it ALL the time (and still break it out now and again when necessary). Despite this being the more popular song on the album, Ring My Bell was my favourite.

The song Ring My Bell has absolutely nothing to do with the amazing recipe I am sharing today- nothing except that they both contain the word 'bell'. This could be the weakest of my segues to date but, since I managed to tie Monie Love up in it, I give myself a few points.

On to the recipe. It is rare that I get into a large grocery store these days as there are none in my neighbourhood, but I was on my way back from a very exciting meeting and stopped in at Fiesta Farms on Christie. There is one blog that I read where the blogstress is always highlighting the great deals she gets from the manager's special. I hate that they are always so packaged but as I walked by the stand with all the slightly battered produce- I was drawn in by four organic red bell peppers for 55 cents.

I used one in Thursday's cooking class and the rest I roasted and made into a delicious Roasted Red Pepper Pesto (apparently I've been on a bit of a roasting veggie kick lately).

This is great on eggs, as a spread on a sandwich or wrap, as a veggie dip, on crackers and I suppose if you go the way of potatoes and pasta- can liven those up as well.

Bell Pepper Pesto

Prep time:

Cook time: 

Total time: 

  • 3 bell peppers (red, orange or yellow will do fine)
  • ½ zucchini (optional but I had one)
  • 3 cloves of garlic (with peel on)
  • ⅔ cup pine nuts
  • ¼ cup olive oil
  • 1 Tbs balsamic vinegar
  • 2 Tbs dried basil (or ¼ cup fresh)
  • ¼- 1/2 tsp sea salt (or to taste)
  • pinch of cayenne

Make It Like So
  1. Preheat oven to 400.
  2. Slice bell peppers in quarters, slice zucchini lengthwise into quarters.
  3. Place peppers, zucchini, and whole cloves of garlic onto roasting pan or pizza pan (I always go with the pizza pan with the holes). Roast for about 30 minutes or until peel starts to separate from peppers.
  4. While veggies are roasting, lightly toast pine nuts in a pan over low to medium heat. Once slightly browned, remove from heat and allow to cool.
  5. Remove peppers from oven and allow to cool slightly. You may wish to remove peel from red pepper, but totally not necessary.
  6. Throw all ingredients into food processor or Vitamix and blend away.
  7. Taste for deliciousness and add more salt and/or olive oil until desired taste and consistency is achieved.


15 Responses to “Bell Pepper Pesto”

  1. [...] Roasted Red Pepper Pesto [...]
  2. [...] Toronto-based nutritionist Meghan Telpner – Ring My Bell Pepper Pesto. Check out the recipe here and other healthful and delicious recipes on her blog Making Love in the Kitchen. var [...]
  3. [...] Ring My Bell Pepper Pesto [...]
  4. [...] Roasted Red Pepper Pesto [...]

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