Bruschetta with yellow pepper pesto
The last peppers from the weekly market, were about to turn wrinkled and tired, so I tried to turn them into yellow pepper pesto and serve them as bruschette, which was a huge success.
Yellow pepper pesto can be tricky, unless you get the taste and texture in balance. Left to their own devices, fried peppers have a tendency to become anonymous and bland, but with a drop of vinegar and a pinch of sugar, the inherent flavours spring to life. Something similar goes for the texture. When blended the peppers release all their juices, the resulting liquid is runny and grainy. Here some sort of starch will save the day, and turn the yellow pepper pesto into a manageable, refreshing and appetising spread to be used on bruschette or as a vegetable sauce for white meat and pasta. Yellow pepper pesto will keep for a couple of months, when stored correctly in clean airtight jars, so it’s a good idea to make a large helping, once you are at it.