Roasted Red Pepper and Pesto Dressing

Name: Roasted Red Pepper and Pesto Dressing
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4
Ingredients: 3 red peppers; 4 tbsp olive oil; 1 tbsp red wine vinegar; 1 tsp pesto or a handful of basil leaves, shredded; 1 pinch salt and black pepper

A vibrant, smoky dressing that combines charred red peppers with aromatic pesto for a burst of Mediterranean flavor. This versatile sauce is perfect for drizzling over grilled fish, roasted vegetables, or fresh summer salads.

Servings4 Portions

Prep Time15 Mins

Cook Time5 Mins

Difficulty

Easy

Ingredients

red peppers
3
olive oil
4 tbsp
red wine vinegar
1 tbsp
pesto or a handful of basil leaves, shredded
1 tsp
salt and black pepper
1 pinch

Step-by-Step Instructions

Place the red peppers directly over the hot coals of a barbecue or a high gas flame. Char them, turning frequently with metal tongs, until the skins are blistered and evenly blackened.

Transfer the charred peppers to a bowl and cover tightly with a plate or plastic wrap. Set aside to cool completely; the trapped steam will soften the flesh and make the skins much easier to peel.

Once cooled, gently rub the blackened skins off the peppers and discard them. Remove the stems and seeds, then finely chop the pepper flesh on a cutting board.

Scrape the chopped peppers and any accumulated juices back into a bowl. Stir in the pesto (or shredded basil), olive oil, and red wine vinegar.

Season generously with salt and pepper. For the best flavor, let the dressing sit at room temperature for at least 1 hour before serving over your favorite dish.

Chef's Tips

To char peppers indoors without a gas stove, place them under a high broiler, turning occasionally until blackened. This dressing can be made up to two days in advance and stored in the fridge—just bring it to room temperature an hour before serving to let the olive oil liquefy.