Roasted Baby Peppers with Yogurt + Pesto
Super easy, flavorful, and impressive side dish perfect for summer evenings out on the patio.
Each time I make a batch of homemade pesto I ask myself why I don’t make it more often?! It’s just SO good, and brightens up any dish!
➡️Delicious Fresh Homemade Pesto 🌱
- 1 cup (packed) fresh basil leaves (no stems)
- 1 Tbsp pine nuts
- 2 large fresh garlic cloves
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly grated parmesan cheese
Combine basil, pine nuts, and garlic in a food processor, or high-speed blender and pulse until very well blended.
With your machine running slowly drizzle in the oil and process until smooth.
Add the cheese and process just long enough to combine.
Store any leftover pesto in the fridge in a sealed container for up to 10 days.
Make SURE that you actually love the taste of the olive oil that you use for your pesto sauce because your pesto will come out tasting very much like the oil you use (each oil has its own unique flavor).
makes 2 servings
- 12 oz baby sweet peppers
- 2 Tbsps olive oil
- 1/2 cup plain Greek yogurt
- 2 Tbsps homemade pesto sauce
- sea salt & pepper to taste
- 2 Tbsps Pine nuts
- fresh basil leaves to garnish if desired
Preheat your oven to 350 degrees f.
Line a large baking sheet with parchment paper then add the baby bell peppers. Drizzle them with olive oil and season with sea salt and pepper to your taste. Roast for about 15 minutes until they are just tender.
Place your roasted peppers on a large serving plate, add yogurt, top with homemade pesto sauce, and pine nuts.