Roasted Peppers With Mozzarella and Wasabi Pesto
Roasting peppers gives them a smoky flavor along with an improved texture. Like celery, peppers are high in luteolin, which blocks the release of certain chemicals responsible for brain aging. Does that mean the more you eat of this the younger your brain becomes?
1 red pepper
1 green pepper
½ ball mozzarella
A large handful of fresh basil
1 Tbsp Namida® Wasabi Paste made from Namida® 100% Pure Wasabi Powder
2 Tbsp pine nuts, lightly toasted in a dry pan
2 Tbsp grated Parmesan
2 Tbsp good quality extra virgin olive oil
2 slices ciabatta or focaccia
- Grill the peppers over a flame on a gas cooktop or under the grill — either way, they’re done when they’re blackened all over.
- Place in a bowl and cover with plastic wrap before allowing them to cool.
- Once cool, scrape the skin off and discard it along with the seeds; keep the flesh to one side.
- Make the pesto by blitzing the basil, wasabi paste, pine nuts, Parmesan, and olive oil in a blender until you have a coarse paste. You may need more or less olive oil — add a bit at a time until the paste loosens.
- Add salt and pepper and spread onto the slices of bread.
- Slice or tear up the mozzarella and place it on the bottom half of your sandwich.
- Tear up the peppers and spread them on top.
- Drizzle with a little balsamic and top with a good grind of black pepper and the second slice of bread.
(If you don’t have the time or ingredients to make your own pesto, store-bought will also do in a pinch.)