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If you cannot find those adorable mini peppers, simply cut large ones into bite-size cubes. You can also add two or three zucchini (sliced) for even more variety. Mrs W. wrote, “Thank you for this outstanding recipe. When I made it last Passover, my son asked me to make it more often. He said, ‘Mom, this was worth coming home for.'”
1 pound assorted mini colorful peppers
1/2 cup pearl onions, peeled
2 tablespoons oil
freshly ground Gefen Black Pepper, to taste
1 cup fresh basil leaves
1/2 cup shelled whole walnuts
1/4 cup flat-leaf parsley, lightly packed
1 small clove garlic, optional
Haddar Kosher Salt, to taste
freshly ground Gefen Black Pepper, to taste
1/4 cup Gefen Olive Oil
Place all of the pesto ingredients except for the oil in the bowl of a food processor fitted with the metal “S” blade and pulse until the ingredients are combine.
With the machine running, slowly pour in the oil and process until a paste forms.
Preheat the oven to 425 degrees Fahrenheit.
Place the peppers and pearl onions on a well-greased baking sheet. Toss with the oil. Sprinkle with salt and pepper. Roast in the center of the preheated oven for 12 to 15 minutes or until the peppers’ skins start to blacken.
Cool the peppers slightly. Transfer to a serving bowl; stir in the desired amount of pesto. Serve warm or at room temperature.
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