Roasted Red Pepper Pesto Dip
This roasted red pepper dip is healthy, vegan, paleo and a perfect addition to your game day snack table, cheeseboard, or afternoon cracker. Also a great accompaniment to crudités, pasta or meat.
It’s really simple to make, and if you’re planning on grilling anyway, this will just add a few extra minutes cooking time for a delicious pesto to go with your steak.
Claus Meyer’s Rød Mojo (aka red dip?) is a very yummy dip that I discovered through perusing the hummus section of my local supermarket. I decided that before buying this dip becomes a disturbingly expensive new habit, I’d try to replicate it. I used the recipe that the carton specified (link below), but somehow I didn’t feel it replicated the taste. So I decided to adapt the recipe and try using almonds instead and more olive oil. I really love the way this turned out!
If you make this recipe, share the results with me! Comment below, or tag me on Instagram: @incarinaskitchen. It makes my day when you guys share your love of food with me. Happy cooking!
For extra tips and tricks, and a scene by scene commentary, switch on the subtitles.
Red Pepper Pesto
3 red bell peppers
1 large clove of garlic (or 2 small)
1/2 tsp salt
1-2 tbsp apple cider vinegar
1 dl extra virgin olive oil
The day before (or at least 4 hours before), soak your almonds in some water overnight. The next day, pour the water away when you are ready to make the recipe.
Slice the red peppers into 4 large pieces. This is super easy if you stand the pepper on its stalk end and slice down in a curve to avoid the seeds. (See the video)
Heat a grill pan on high. You can also do this on a real grill. Grill your peppers and let them get a bit of color and flavor. When you’re happy with the color, repeat with the rest of the peppers and set aside for a few minutes to cool.
Ready your blender or food processor and all the ingredients. Add to your blender, the roasted peppers, the soaked almonds, the garlic, olive oil, salt and apple cider vinegar. You may want to reserve some apple cider vinegar and add more to taste.
Blend, until it reaches your desired consistency. This can take a few minutes if you want it to be somewhat smooth.
Enjoy either hot or cold. You can enjoy it as a normal pesto, with pasta, or as a dip or a condiment to your cheese board or crudités.
Recipe adapted from Claus Meyer’s Rød Mojo.
Music: DJ Quads “Every Morning“