Welcome to Monday! I’m going to start the week off by sharing something new that I’ll be doing here on Mondays. It’s called ‘The Food Matters Project’. A group of food bloggers have gotten together to share their spin on different recipes from Mark Bittman’s cookbook, ‘The Food Matters Cookbook’. Each week one blogger choses a recipe from the cookbook and everyone puts their own spin on it.
I love the concept behind Mark Bittman’s book and how he is encouraging folks to look at where their food comes from and what they are eating. You can follow his column, ‘The Minimalist‘ in the New York Times where he shares recipes and his latest thoughts on food.
Moving on to this week’s recipe…roasted red pepper and walnut pesto.
I love a good pesto, but usually stick with the more traditional basil or my favorite parsley pestos, but this red pepper pesto has me thinking differently. It’s vibrant red color and smoky flavor has so many possibilities! I chose to use it tossed with whole wheat spaghetti, topped with a sprinkling of parmesan and chopped walnuts.
Follow the link for the original recipe and be sure to check out all the other takes on this delicious pesto and the ways it can be used.
- 1 jar of roasted red peppers, drained
- 1 garlic clove
- 1/2 cup chopped walnuts, plus extra for garnish
- handful fresh basil leaves
- kosher salt and pepper
- extra virgin olive oil
- parmesan cheese
- In the bowl of a food processor put drained peppers, garlic clove, walnuts and basil. While processing stream in olive oil until reaching your desired consistency. Season with salt and pepper to taste.
- Prepare whole wheat spaghetti, or your favorite pasta, per package directions. Toss pesto with cooked pasta, top with chopped walnuts and parmesan. Can be served warm or at room temperature.