Roasted Peppers With Pine Nuts And Parsley Recipes

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PARSLEY PESTO WITH ROASTED PEPPERS



Parsley Pesto with Roasted Peppers image

Parsley stands in for basil to make a traditional pesto.

Provided by Food Network Kitchen

Time 10m

Yield about 1 cup

Number Of Ingredients 7

1/3 cup lightly toasted pine nuts
3 cups loosely packed fresh flat-leaf parsley
1 teaspoon chopped garlic
Kosher salt
1/2 cup coarsely grated Parmesan
1/2 cup extra-virgin olive oil
1/2 cup chopped roasted red peppers

Steps:

  • Put the pine nuts in a food processor and pulse until finely ground. Add the parsley, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly stream in the olive oil and process until combined. Transfer to a bowl and top with the roasted peppers.

ROASTED BELL PEPPER SALAD WITH PINE NUTS



Roasted Bell Pepper Salad with Pine Nuts image

Categories     Salad     Nut     Side     Roast     Vegetarian     Buffet     Pine Nut     Bell Pepper     Chill     Healthy     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 24 servings

Number Of Ingredients 6

6 large red bell peppers, halved, seeded
6 large yellow bell peppers, halved, seeded
6 large orange bell peppers, halved, seeded
8 tablespoons extra-virgin olive oil
3 tablespoons (or more) balsamic vinegar
1/2 cup pine nuts, toasted

Steps:

  • Preheat oven to 400°F. Place all bell peppers in large bowl. Pour 6 tablespoons oil over peppers; toss to coat. Place peppers, cut side down, on 2 large rimmed baking sheets. Sprinkle with salt. Roast until peppers are soft and slightly blackened, about 1 hour, reversing sheets after 30 minutes. Cool slightly; peel, if desired. Cut peppers into 1/4-inch-wide strips. Transfer to large bowl; add accumulated juices from baking sheets. Add 3 tablespoons vinegar and remaining 2 tablespoons oil; toss gently. Refrigerate at least 1 hour. (Can be prepared 1 day ahead.) Drain peppers; discard juices. Transfer peppers to platter. Season with salt, pepper and more vinegar, if desired. Toss gently; sprinkle with pine nuts.

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