Roasted Red Pepper and Walnut Pesto with Homemade Soda Bread

 

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Roasted Red Pepper Pesto with Homemade Soda Bread

Paahdettu punapaprika-saksanpähkinälevite ja itse tehtyä soodaleipää

Once again I am in the middle of preparations for my next pop-up brunch on Sunday.  However I still have a quick and easy recipe from September’s brunch to share with you. This pesto is more like a spread and is perfect with oven-fresh soda bread.  It is packed full of flavour and the peppers and sun-dried tomatoes give it a vibrant red colour.  I have posted this soda bread recipe here, in a sweet form, but it is easily adaptable into a savoury version that takes less than hour to make from start to finish.

Roast Red Pepper and Walnut Pesto with Soda Bread

For the soda bread:

400 ml almond milk

2 tsp apple cider vinegar

500 g flour

1 tsp bicarbonate of soda (baking soda)

1 tsp salt

 

Preheat your oven to 220 degrees or 200 degrees fan.  Whisk the milk and vinegar together and leave to one side for at least 5 mins.  Mix all the other dry ingredients together in a large bowl.

Give the milk mixture another stir and slowly add bit by bit into the dry ingredients until it comes together and forms a wettish dough.  You may not need to use all the milk.  Form the dough into a ball shape, adding a little more flour if too sticky, try not to knead it too much or the bread will be tough.  If you want you can top the bread with some seeds like I did, or even at a handful of nuts or sultanas to the dough to mix up the flavour.

Put onto a lined baking sheet and cut a deep cross into the top of the bread.  Bake for 30 – 40 mins.  Check the bread is done by inserting a skewer into the centre of the loaf, which should come out clean.

For the pesto:

3 red peppers, deseeded and cut into chunks

olive oil

150 g walnuts

8 sun dried tomatoes

a handful of fresh coriander

lemon juice to taste

salt and pepper

Preheat your oven to 200 degrees c.

Toss the peppers in a little olive oil and roast from 20 – 25 mins, until soft and beginning to char.  Set to one side to cool.

Add the peppers, sun-dried tomatoes, walnuts, coriander and a good slug on olive oil into a blender and pulse until they begin to form a pesto like consistency.  Season with a squeeze of lemon, salt and pepper and blend again.  Taste and add a little extra oil if too dry or more seasoning for taste.

 

 

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