Fall is back and the harvest brings a new Le Grand Pesto.
Roasted Red Peppers have always made a big impression on me. The color is not the one of the tomato; it’s brighter and deeper. As for the taste, it’s all about smokey subtleties; a touch of sweetness and a lovely soft texture.
I thought it was going to be easy to make a new product with such a winner! Well I discovered not long after that Red Roasted Peppers do not like to associate with the Tom Dick and Harry of the vegetable kingdom…
They don’t dominate you see, and a little too much garlic and the red pepper is nowhere to be found… After a while it became evident that fresh herbs where dancing on the same beat. A final contest between thyme and savory found them neck to neck. Well, lets have them together in a harmonious embrace. To bring some rhythm and crunch we added walnuts, a hint of fresh garlic and sea salt “Et voilà” our new Red Roasted Pepper Pesto!
Like our other pesto this one is a “natural” with pasta, but it’s fresh aroma is well suited for hors d’oeuvre and dips. Great with grilled meats simply as a topping.
Salmon and trout; a perfect match!
In the next few days I will post recipes for this exciting new member of our family!
I hope it will find a home in your fridge! Bon appétit! Bernard