Red Pepper
Pesto (with
Meat Ravioli)

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INGREDIENTS:

1 Red Bell Pepper
2 Garlic Cloves
1/4-1/2 Cup Olive Oil
1/2 Cup Romano Cheese
1/4 Cup Pine Nuts (but in this case I had to
improvise as SOMEBODY found my stash of Pine
Nuts that I hid, so I used Honey Roasted Nuts &
discovered THAT taste is much better & adds to
the sweetness of the Red Peppers when sauteed.



















Slice open, remove seeds & stem, then slice up.
Remove skins from Garlic Cloves
Now blend all ingredients.
(Your Pasta should be boiling by now)





































Pour into jars. Taste, add Salt as needed.
Now sautee a couple of Tablespoons of Red
Pepper Pesto with a notch of Butter & a pinch of
Olive Oil. (Olive Oil prevents the Butter from
burning.




































In this case I used Mini Beef Ravioli's. Plate and top
with Cheese.


















You can freeze this. Just use non stick spray on
some ice cube trays, and pour the Pesto into them.
Freeze over night, then pop out and store frozen
Pesto cubes in Ziplock.
You will need about 2 cubes per serving of Pasta.
You can defrost on plate or nuke defrost (without
the ziplock container)
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