Ingredients
- 4 large red bell peppers, seeded and cut in 1/2 lengthwise
- 2 tablespoons olive oil, plus 1 1/2 cups
- Kosher salt
- Freshly ground black pepper
- 3 cups basil leaves, plus 8 basil leaves for garnish
- 1 clove garlic, chopped
Directions
Preheat the oven to 500 degrees F.
Pour 2 tablespoons of olive oil on a baking sheet and place the peppers, cut side up on the oil. Turn the peppers over, season them with salt and pepper, and roast in the oven for 20 minutes. Place the warm peppers in a bowl, and cover with plastic wrap. Set aside to cool for at least 30 minutes.
For the basil oil, put the basil, 1 1/2 cups olive oil, and the garlic in the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times until the basil is finely chopped.
When the peppers are cool, remove and discard the skins. Slice the peppers and arrange them on a plate. Pour the basil oil over the peppers, and garnish with the basil leaves
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By mhills02
Monterey, CA
on July 03, 2011
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Turned out great. Does anyone know if I can make and put in sealed jar in fridge for a week or two? I would like to make a double batch once and be able to add to sandwiches during the week.
By wdames_8590509
Milwaukee, WI
on June 03, 2011
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I thought you should blanch the basil for about 10 seconds and then put in ice bath before blending. I know with most veggies blanching can really intensify both the color and flavor
By Deb Vendetti
La Quinta, CA
on February 20, 2011
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F*A*N*T*A*S*T*I*C!! Simple recipe, put it on a platter with marinated artichoke hearts & mushrooms, wrapped Salami & provolone, wrapped proscutto & cantelope you have a 5 star appetizer platter to serve at your own event or to take to a party, the guests will be impressed!
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