The pate of peppers and basil is a sauce housewife that encloses the taste of summer in a jar. A easy recipe to do in the summer and then enjoy this fragrant cream on bread and croutons.
Ingrediants
- 2 red peppers
- 1 yellow pepper
- 1/2 red onion
- 1 clove of garlic
- 30 g of pine nuts
- 1 sprig of fresh basil
- 2 slices of wholemeal bread
- salt
- extra virgin olive oil
How to prepare: Pepper and basil paté
The peppers and basil pate is a preparation simple, perfect to accompany appetizing toasted bread or as a quick condiment for a tasty dish of pasta. An ideal recipe to preserve the scents of summer for a long time and which can be packaged and given as a “home made” thought that will certainly be appreciated.
Peppers are a seasonal vegetable in the summer months: colorful and versatile, they are very popular and offer many delicious preparations, for example discover our 30 easy and tasty recipes with peppers that you will love right away.
If you like creamy textures don’t miss ours 10 sauces, mousses and spreads with summer ingredients: they are simple to make, to enrich canapes, croutons and bruschetta. But also for fillings and to flavor salads and cold dishes.
OTHER TASTY RECIPES: Pickled Peppers, Pepper Jam, Pepper Sauce
- Execution
- easy
- Preparation time
- 20 min
- Cooking time
-
20 min
How to prepare: Pepper and basil paté
To prepare the peppers and basil pâté, wash, dry and cut the peppers in half. Remove the seeds and internal filaments. Cut the layers into cubes for even cooking. Transfer them to a non-stick pan. Add the thinly sliced onion and the chopped garlic clove. Cover and grill – without fat – over high heat for a few minutes, stirring occasionally.
Salt and add a drizzle of oil. Continue cooking without a lid until the vegetables are soft but still al dente. When the cooking juices are quite dry, turn off and allow to cool. Meanwhile, toast the pine nuts for a few minutes on another non-stick pan. Transfer everything to a kitchen mixer and blend. Correct with salt. Add a generous round of oil, a sprig of basil and the slices of bread. Blend again until you get a thick consistency.
Transfer the paté to a bowl and stir in the toasted pine nuts. Distribute the paté inside one or more perfectly clean and dry jars and cover the surface with oil. Pepper pâté can be kept in the refrigerator for up to a week. Serve the paté on slightly toasted slices of warm bread.
.
