June 6, 2016

elisavet’s sweet pepper pesto!


It’s been a long time since our last yummy post with Elisavet! Today we’ll show you hot to prepare her notorious Sweet Pepper Pesto and use it as the core ingredient in two different recipes!


Sweet Pepper Pesto:

 Ingredients for 1 small bowl of pesto: 

4 red peppers
2 cloves of garlic
1 tablespoon walnuts
1/2 cup fresh basil
1/4 cup parmesan cheese
1/4 teaspoon crushed pepper
sea salt
olive oil
 The procedure: Preheat the oven at 180°C. Place the red pepper on a baking sheet and sprinkle with olive oil. Transfer the pepper in the hot oven and roast them for one hour turning them over at the 30 min mark. Remove from the oven and allow them to cool. Remove the seeds using a knife and set aside. In a food processor add the garlic, the walnuts and pulse. Next throw in the the red peppers, 2 tablespoons of olive oil, fresh basil, Parmesan cheese, pepper and pulse again until smooth.


Fusilli Salad with Sweet Pepper Pesto

Ingredients (serves 6 as a side) :

400g fusilli
red pepper pesto
400g cherry tomatoes
1 tablespoon of balsamic vinegar
1 teaspoon of brown sugar
4 small courgettes with their flowers
fresh basil leaves
lemon zest and juice
freshly grounded salt and pepper
extra virgin olive oil



The procedure:

Preheat the oven at 150°C. Mix the cherry tomatoes with salt, pepper, balsamic vinegar, sugar and cook in the oven for 30-40 minutes until caramelised. Cook the pasta in a large pan of lightly salted boiling water. Drain well and toss in a large bowl. Cut the courgettes into thin ribbons using a peeler. Add oil in a hot pan and fry the flowers until crispy. Add the pasta, the pesto, the courgettes, the basil and the roasted cheerry tomatoes. Finish with the lemon juice and zest and a good drizzle of olive oil. Adjust the seasoning to your liking.

pesto5 pesto6

Cheesy Sandwich with Asparagus and Sweet Pepper Pesto



1 small ciabatta bread
50g Emmental shredded cheese
50g Kerrygold shredded cheese
75g Mozzarella cheese
4 asparagus
1tablespoon butter
4 tablespoons red pepper pesto


The procedure

Preheat the oven at 180°C. Steam the asparagus for 4 minutes until cooked. Assembly sandwiches by spreading on both sides of the bread, red pepper pesto, cheese, asparagus and close it. In a frying pan add the butter and cook in both sides until crispy. Then place in the oven  for 8-10 minutes until cheese is melted. Serve while hot and enjoy!



recipes by Elisavet Deleha, photography by Gertrude Gary Milk, thank you Dimitris Davlis for you valuable help.

(post created especially for teapot.gr)

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