Pesto Poppers
Equipment
- Blender or Food Processor
- Baking sheet
Ingredients
Pesto
- 2 cups packed basil leaves, washed and stems removed
- 1 cup baby spinach leaves, optional
- 2 tbs pine nuts
- 2 cloves garlic
- 1/2 tsp Kosher salt + more to taste
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup extra virgin olive oil + more if needed
Pesto Poppers
- 1 lb mini sweet peppers
- 1 tbs extra virgin olive oil, for drizzling
- 1 tbs freshly grated Parmesan for sprinkling
Instructions
Pesto
- Remove stems from basil leaves and spinach, wash and dry with a clean cloth. Place in blender or food processor.
- Place pine nuts in a dry pan and over low heat, toast until very lightly brown. Remove from pan and set aside to cool. When cool, place in blender or food processor
- Peel cloves of garlic. Place in blender or food processor.
- Pulse until smooth.
- While running, slowly pour olive oil into top of blender or food processor in a steady stream.
- Add Parmesan cheese and give a few pulses to incorporate.
- Test for seasoning and add salt if needed and more oil if too thick. Set aside until ready to use for poppers.
Pesto Poppers
- Preheat oven to 350ºF
- Line a baking sheet with parchment paper. Set aside.
- Slice peppers in half lengthwise. Remove seeds and option to remove stem. Rinse under cool running water. Dry and set aside.
- Fill each pepper half with a spoonful of pesto. Approximately 1/2-1 tbs, depending on size of pepper.
- Place on parchment lined baking sheet.
- Drizzle top with oil and sprinkle with Parmesan cheese.
- Place in oven and bake for 10-14 minutes, checking after 10. Peppers should look soft and slightly translucent and pesto should be darker and set.
- Remove from oven, let cool and serve with or without additional garnish of basil leaf, pine nut and some more cheese.
Nutrition
Calories: 194kcal
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