Mini Sweet Peppers Stuffed with Herbs de Provence Pesto

September 26, 2009

I absolutely love pesto. When I veer from the traditional tried and true pesto recipe, I like to experiment with different ingredients and flavor combinations. For this pesto recipe I added a little bit of Provence. The star ingredient: Herbs de Provence.

You can serve pesto many ways: toss it with raw zucchini pasta, as a dip with veggies or raw crackers, as a sauce for raw pizza, or as a spread for a raw sandwich or wrap. Another option is to use pesto as a stuffing. Herbs de Provence pesto found a home inside the shell of mini sweet peppers. The crunch of these peppers paired with the savory richness of the pesto make a great crowd pleasing appetizer, and another good thing, it is so simple to make.

Mini Sweet Peppers Stuffed with Herbs de Provence Pesto

The pesto will keep stored in an airtight container and refrigerated for up to one week. It can also be frozen and stored for up to one month.

Herbs de Provence Pesto

2 cups fresh spinach leaves
2 cups fresh basil leaves
2 cups fresh flat-leaf parsley leaves
4 garlic cloves, minced
3/4 cup sprouted sunflower seeds [soak in water for 2 hours or more; drain]
3/4 cup pine nuts
2 tablespoons fresh squeezed lemon juice
1 tablespoon Herbs de Provence
Salt and freshly ground black pepper to taste
1 1/2 cups extra virgin olive oil

Blend all the ingredients in a blender or food processor until smooth.

Yield 4 1/2 cups

Assemble

Cut off the tops of each mini sweet pepper. Remove the peppers core and seeds, and stuff with pesto. Serve right away or arrange on a platter, cover, and refrigerate until ready to serve.

Tweet This: Send Page to Twitter

-->

Comments

9 Comments so far

VeggieGirl on September 26, 2009 Saturday, 4:02 am
LOVE your pesto variation - so enticing!
ChocolateOrchid on September 26, 2009 Saturday, 4:39 am
OMG!! I’ve gotta try this!
It looks absolutely delicious!
Eco Mama on September 26, 2009 Saturday, 12:43 pm
Beautiful photo! Looks delicious.
xo
Eco Mama
GirlonRaw on September 27, 2009 Sunday, 5:59 am
Ingrid, your recipes never fail to disappoint. You have such creativity and if anyone was thinking that being raw had to be bland, they would just need to look at your blog to see that is not the case! :)
Gloria on September 28, 2009 Monday, 11:56 am
Great idea! I LOVE basil, and it’s certainly pepper season. Seems like this would be an excellent potluck dish or appetizer.
Kori Radke on September 28, 2009 Monday, 12:17 pm
Love pesto and this one looks great!
Heather on September 28, 2009 Monday, 1:59 pm
Beautiful! Another masterpiece, and what a fun way to use pesto!
Paula S on September 30, 2009 Wednesday, 9:21 am
I’ve clicked through your blog it’s a wonderful blog. You have incredible photos and recipes. This recipe would make a nice appetizer. Love the pesto idea!
Nicole (The Fitness Freak) on October 11, 2009 Sunday, 9:40 pm
Oooh, that looks fabulous and I have Herbs de Provence, yeah!

Get The Raw Epicurean Report free monthly food news in your inbox

For Email Marketing you can trust

Receive the latest raw vegan recipes and related posts via email alerts | RSS subscription

Let's connect via Twitter

Join our fabulous community

Herb of the Month

Rose is the featured herb for February. We'll highlight its benefits, showcase it in raw vegan recipes, and at the end of the month a reader's name will be drawn from the comments, and our sponsor