Food for Thought

"The day is coming when a single carrot, freshly observed, will set off a revolution."

-Paul Cezanne, artist




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The Food Matters Project: Red Pepper and Walnut Pesto

When I set out to make this week's Food Matters Project recipe, I wasn't ready for the obsession that ensued. In just a matter of hours, I deeply regretted only making enough to last for two days worth of dipping and spreading. This is magical stuff, and almost entirely hands-off, unless you count the few seconds you use your finger to pulse the food processor.

You can find the full recipe for Red Pepper and Walnut Pesto on Heather's website. For my version, I reduced the recipe a bit using just two extra-large red peppers and about 1/4 cup of walnuts (which, as mentioned, I regretted, so consider using more peppers!). When freshly roasted, the peppers will be filled with their own natural oils, so you won't need to add as much olive oil.  After blending it in the food processor, I spread it into a warm pita along with cucumber, avocado, lettuce and feta cheese. It's a spectacularly good lunch, especially when you need something healthy to take to work that will keep you full for several hours. I also recommend sprinkling it with feta cheese and dipping it with crispy pita chips.

Reader Comments (8)

I loved stuffed pitas and this sounds amazing lathered inside! Great idea!

February 20, 2012 | Unregistered Commentererin

Oh! I think this sounds amazing drizzled all over a veggie pita sandwich - perfect! Yours turned out beautifully :)

February 20, 2012 | Unregistered CommenterHeather @girlichef

That pita looks delicious! I agree, this is "magical" - and I too would have been sad if I had made a smaller amount. I was sad when it was over even making a huge amount!

I love this idea! It is the perfect way to top off a veggie stuffed pita.

February 20, 2012 | Unregistered Commenteralison

I'm really glad I'm not the only one who found myself utterly addicted to this dip! SO GOOD.

February 20, 2012 | Unregistered CommenterJoanne

Loving the pita idea and the feta. I also used way less olive oil. I didn't think it was necessary with the oil in the walnuts.

February 20, 2012 | Unregistered CommenterMargarita

That beautiful roasted red pepper makes me regret not roasting my own! I took the easy route. Your pita looks mighty tasty. I think I'll make a similar wrap tomorrow with a whole wheat tortilla and kale! Looking forward to lunch already.

February 20, 2012 | Unregistered CommenterCookie and Kate

I like the idea of using it as a hummus- looks very tasty! And I really like that picture of the pepper!

February 22, 2012 | Unregistered CommenterEvi

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