Peppers and basil pate

 Peppers and basil pate

Peppers and basil pate is a homemade sauce that packs the flavor of summer in a jar. An easy recipe to make in the summer time and then enjoy this fragrant cream on bread and croutons. 

INGREDIENTS

• 2 red peppers
• 1 yellow bell pepper
• 1/2 red onion
• 1 garlic clove
• 30 g of pine nuts
• 1 tuft of fresh basil
• 2 slices of wholemeal bread
• salt

extra virgin olive oil

Peppers and basil pâté is a simple preparation, perfect to accompany tasty bread croutons or as a quick condiment for a tasty pasta dish. An ideal recipe to preserve the scents of summer for a long time and that can be packaged and given as a gift as a thought "home made" that will certainly be appreciated.

Peppers are a seasonal vegetable in the summer months: colorful and versatile, they are very loved and give many tasty preparations, for example discover our 30 easy and tasty recipes with peppers that you will love immediately.

If you like creamy textures do not miss our 10 sauces, mousses and creams to spread with summer ingredients: they are easy to make, to enrich canapés, croutons and bruschetta. But also for fillings and to flavor salads and cold dishes. 

To prepare the peppers and basil paté, wash, dry and cut the peppers in half. Remove seeds and inner filaments. Cut the flaps into cubes for even cooking. Transfer them to a non-stick skillet. Add the thinly sliced onion and chopped garlic clove. Cover and grill - without fat - over high heat for a few minutes, stirring occasionally.

Season with salt and add a splash of oil. Continue cooking without the lid until the vegetables are soft but still al dente. When the cooking liquid is quite dry, turn off the heat and let cool. In the meantime, toast the pine nuts for a few minutes on another non-stick pan. Transfer everything to a kitchen mixer and blend. Correct for salt. Add a generous splash of oil, a sprig of basil and the bread slices. Blend again until thick.

Transfer the pate to a bowl and incorporate the toasted pine nuts. Spread the paté inside one or more perfectly clean and dry jars and cover the surface with oil. The bell pepper paté will keep in the refrigerator for up to a week. Serve the paté on slices of warm bread, freshly toasted.