{"id":672,"date":"2009-03-18T05:47:55","date_gmt":"2009-03-18T13:47:55","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=672"},"modified":"2009-03-18T05:47:55","modified_gmt":"2009-03-18T13:47:55","slug":"janines-roasted-red-pepper-pesto","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=672","title":{"rendered":"Janine\u2019s Roasted Red Pepper Pesto"},"content":{"rendered":"

by Janine Meyer<\/span><\/span><\/span><\/h1>\n

\u00a0<\/span><\/span><\/p>\n

5 – 6 Red Peppers, seeded and quartered\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>3 small or 2 medium carrots, sliced and <\/span><\/span><\/span><\/p>\n

2-3 TBSP chopped fresh parsley\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>\u00a0\u00a0\u00a0 <\/span>cooked by method of your choice<\/span><\/span><\/span><\/p>\n

2 – 3 cloves garlic, chopped\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>\u00bc cup extra virgin olive oil<\/span><\/span><\/span><\/p>\n

salt and pepper\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span>\u00bc cup grated Parmesan cheese<\/span><\/span><\/span><\/p>\n

\u00bc cup toasted pine nuts<\/span><\/span><\/span><\/p>\n

\u00a0<\/span><\/span><\/p>\n

Preheat the oven to 400.\u00a0 <\/span>Toss the seeded and quartered peppers with olive oil and a little salt.\u00a0 <\/span>Arrange them on a baking sheet single layer and roast until the skin is <\/span>blistered and peppers are tender.\u00a0 <\/span>(They can also be fire roasted on the grill, the skin will blister and blacken and can be peeled off).\u00a0 <\/span>Once the peppers are roasted,<\/span> move to a bowl and cover, set aside and allow them to cool.<\/span><\/span><\/span><\/p>\n

Meanwhile, heat the oil over low to medium-low heat in a small skillet.\u00a0 <\/span>Add the chopped garlic and cook until garlic is fragrant, 1-3 minutes.\u00a0 <\/span>Once the peppers are cool enough to handle, the skins should slip right off.\u00a0\u00a0\u00a0 <\/span>Put all ingredients, except the parsley, into a food processor.\u00a0 <\/span>Pulse until a paste forms.\u00a0 <\/span>Transfer to a bowl, stir in the parsley and season with salt and pepper to taste.\u00a0 <\/span><\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

by Janine Meyer \u00a0 5 – 6 Red Peppers, seeded and quartered\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3 small or 2 medium carrots, sliced and 2-3 TBSP chopped fresh parsley\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 cooked by method of your choice 2 – 3 cloves garlic, chopped\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bc cup extra virgin olive oil salt and pepper\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00bc cup grated Parmesan cheese \u00bc cup toasted…<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":213,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-672","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/672","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=672"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/672\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/213"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=672"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}