Palace Peppers with Basil Pesto

Red peppers with basil pesto

Basil pesto is a magic wand in your hands. It allows you to perform wizardry on your favourite dishes, transforming them into new delights for friends and family.

Sam Linsell of Drizzle & Dip, was the inspiration behind this, our first Royal Recipe of the year! Sam adapted her recipe for Piedmontese Peppers, by adding some Pesto Princess Basil Pesto for a twist to this Italian classic.

A platter of these will stave off hunger pangs at your next braai, or form the basis of a simple supper, with a salad and some crusty bread to mop up those pesto-flavoured juices.

Michael Olivier has found a summery rosé to complement the peppers, with the rather whimsical name of Rosie D, from Doran Vineyards.

You will need
4 – 6 red peppers, deseeded with stalks intact *
130g jar Pesto Princess Basil Pesto
125g jar anchovy fillets **
500g cherry tomatoes
Basil leaves for garnishing
Olive oil, salt and pepper

* Sam says leaving the stalks on keeps the peppers intact while roasting.

** If anchovy is not your friend, you can omit for a vegetarian option which also happens to be #LCHF. Be generous with the pesto then, for depth of flavour.

How to
Pour boiling water over the cherry tomatoes and soak until the skins can be slipped off.
Preheat the oven to 190˚C.

Place the prepared pepper halves on a greased baking dish.
Spread a generous teaspoon of basil pesto in the cavity of each pepper.
Stuff each half with 4 – 5 skinned cherry tomatoes.
Season, drizzle with a small amount of olive oil and bake for an hour.

Remove from the oven and decorate with 2 anchovy fillets per pepper arranged in the traditional criss-cross pattern, and a sprinkling of fresh basil leaves.
Serve warm or at room temperature.

Allow half a pepper per person as a starter, or a whole pepper as part of a simple supper.

Michael Olivier’s Choice

Doran Vineyards Rosie D 2014

Piedmontese peppers are heralders of summer and need a really summery wine as a complement.

The grapes for the Doran Vineyards Rosie D 2014 were purpose grown to make this fine rosé. Cooled and given 2 hours skin contact to give the enchanting cherry blossom pink colour.

It looks like: Quirky packaging. The wine is a soft cherry blossom pink and very enticing with dew drops down the side of the bottle.
It smells like: The red berry fruits of summer, raspberries and strawberries.
It tastes like: Crunchy watermelon. Red berries and pomegranate arils. Background notes of pink rose petals and spun sugar. Crisp. Dry. Refreshing.

Recipe, styling & photography – Sam Linsell
Art direction & design – Roxanne Spears of Good Design


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