Pesto
Verrines aux poivrons et au Pesto
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225 g of quark
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15 cl of good and cold heavy cream
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150g roasted peppers in a jar
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3 tablespoons of Panzani Pesto
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Salt and freshly ground pepper
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1. In a bowl, whisk half of the cream cheese together with half of the cream and the Panzani Pesto until you get a light and creamy mixture.
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2. Mix the rest of the cheese and cream with the drained and chopped peppers together in a blender. Salt if necessary, and pepper both mixtures.
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3. Fill the glasses with both types of foam, alternating them, and keep cool until ready to serve. Serve with crackers or tortilla chips.
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