pesto di prezzomolo infiammato
(hot italian parsley pesto)
You may choose to use a very hot red chili, like a Thai chili or a bird eye chili for this recipe, or go a bit more mild and use a Korean or Fresno chili.Use this pesto on pasta, as a topper for grilled fish, toss with freshly cooked veggies, or make the potato salad below.
- 3 garlic cloves, minced
- 1 small fresh red chili pepper, finely chopped
- 2 bunches Italian parsley
- grated rind of 1 lemon
- ¼ cup Extra-virgin olive oil
- salt and pepper
Combine all ingredients, correct seasonings.
for potato salad:
1 pound small red potatoes, scrubbed, dried, cut into 1/2 – 1 inch pieces- 1 tablespoon olive oil
- salt and pepper
- ¼ red pepper
- ¼ yellow pepper
- one recipe pesto di prezzomolo infiammata
Drizzle potatoes with olive oil, salt and pepper to taste. Spread potatoes and peppers on baking sheet lined with parchment. Roast at 500°F until potatoes are browned on all edges, and skins on peppers are blistered, about 15-20 minutes. Remove from oven, cool.
Peel skins off peppers, if you like, then cut into dice. Toss with potatoes, then toss with pesto. Moisten with olive oil if desired and correct the seasonings. Serves 4-6.