Spicy & Sweet Korean Green Pepper Pesto
A Unique Korean Green Pepper Dish Inspired by Ikseon-dong
You can make delicious pasta using Korean green peppers (Ggwari Gochu)! This vibrant pesto captures the essence of these flavorful peppers, offering a unique twist on traditional pesto.
Pesto Ingredients
- 250g Korean Green Peppers (Ggwari Gochu), stems removed
- 60g Pine Nuts
- 35g Grana Padano Cheese, grated
- 1.5 Tbsp Minced Garlic
- 90g Extra Virgin Olive Oil
- Pinch of Salt, to taste
- Pinch of Black Pepper, to taste
Cooking Instructions
Step 1
Begin by carefully removing the stems from the Korean green peppers. Wash them thoroughly under running water. Then, slice each pepper in half lengthwise and gently scrape out the seeds. This preparation step ensures a smoother texture and balances the heat.
Step 2
Bring a pot of water to a boil and add a pinch of salt. Blanch the prepared green peppers for about 30 seconds. This brief blanching helps to tenderize the peppers while preserving their bright color and a slight crispness. Immediately transfer the blanched peppers to an ice bath to stop the cooking process. Once cooled, drain them well and gently squeeze out any excess water.
Step 3
In a dry skillet over low heat, lightly toast the pine nuts until they become fragrant and lightly golden. Toasting enhances their nutty flavor significantly. Once toasted, rub them between your fingers or with a paper towel to remove any loose skins and debris. Feel free to substitute pine nuts with other nuts like almonds or walnuts for a different flavor profile.
Step 4
Place the blanched Korean green peppers, toasted pine nuts, minced garlic, and about two-thirds of the extra virgin olive oil into a food processor or blender. Process until the mixture is finely pureed. It’s a good idea to reserve a little olive oil to adjust the consistency later, so don’t add it all at once.
Step 5
Add the grated Grana Padano cheese to the food processor and blend again until well incorporated. The cheese adds a wonderful savory depth and saltiness. Season the pesto with salt and freshly ground black pepper to your preference. If Grana Padano is unavailable, Parmigiano-Reggiano cheese is an excellent alternative.
Step 6
Transfer the finished Korean green pepper pesto into a clean, sterilized jar for storage. Keep it refrigerated. This delicious pesto can be used in numerous ways: as a vibrant sauce for pasta, a flavorful spread for bread, or even as a base for salad dressings. Enjoy its unique taste!
