- Preheat the oven to 450°F (230°C).
- Place whole peppers on the middle rack of the oven for 30 minutes or until charred.
- Peel and seed peppers.
- Mix peeled peppers with all the other ingredients in a food processor until smooth.
- Refrigerate until ready to serve.
CHEF’S SECRET
For a smokier taste, roast the pine nuts before blending them.
- Drizzle of balsamic cream.
- For a spicier version, increase the amount of cayenne pepper.
- Garnish with shavings of Parmesan or crumbled feta.
This red pepper and pine nut dip is a delightful blend of Mediterranean flavours that is both rustic and refined. Combining the sweetness of roasted red peppers with the richness of pine nuts, it offers a perfect balance between sweet and savory, with a spicy twist. Each pepper is carefully roasted until the skin is charred, giving it a deep and smoky flavour. Once peeled and deseeded, the tender, juicy peppers are ready to be transformed into a smooth purée.
The pine nuts are toasted to bring out their flavour and add a crunchy texture and nutty flavour to the mix. Paprika, saffron, and cayenne pepper bring distinct heat, colour, and depth. The garlic, minced and added in just the right amount, gives the dip a subtle spiciness, while the olive oil binds all the ingredients, providing an irresistible creaminess. A drizzle of fresh lemon juice and a bit of chopped parsley complete this symphony of flavours, bringing freshness and zest.
Ideal for an appetizer among friends, a picnic, or as an accompaniment to a meal, this red pepper and pine nut dip is a true explosion of flavours. Its smooth texture and rich flavour palette make it the ideal partner for crunchy vegetables, crispy crackers, or even as a sauce for pasta dishes.