
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.
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.
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.




