Pimiento Paste
Ingredients
Instructions
- Preheat the oven to 400°F
- Place the peppers on a roasting tray, drizzle over the olive oil, place in the oven and roast for 35-40 minutes or until the peppers have slightly blackened, turning them occasionally.
- Place the peppers in a large plastic food bag, seal and allow to cool.
- Meanwhile, soak the bread in a little cold water, then drain and squeeze out excess moisture.
- Remove the peppers from the bag, reserving any of the juices.
- Peel the peppers, halve and remove the seeds.
- Place the red pepper halves in a food processor with the bread, garlic, cayenne and the pepper juices and blend until smooth.
- With the motor running, slowly drizzle in the extra-virgin olive oil.
- Season with salt and freshly ground black pepper.
- Toast or griddle some slices of crusty bread and spread the paste over it.
Nutrition & Diet Analysis (per serving)
678
kcal
34% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).