Ariso Recipes
Sundried Tomato Pesto Waffles with Roasted Pepper Topping
Last update date: February 24, 2012
Indulge in the savory goodness of Sundried Tomato Pesto Waffles with Roasted Pepper Topping. These delightful waffles are topped with a flavorful mixture of roasted bell peppers, olives, and jalapenos, making them the perfect choice for a scrumptious breakfast or brunch.
30 minutes.
Continental
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All Ingredients used are safe and clean.
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Ingredients
4
How To Cook?
1
To make the sundried tomato pesto, blend together the sundried tomatoes, fresh basil, garlic, almonds, parmigiano reggiano cheese, black peppercorns, and salt until you get a coarse paste. if the paste is too firm, gradually add a little olive oil while blending until the desired consistency is achieved. if the sundried tomatoes are too firm, soak them in warm water for about 15 minutes before blending.
2
For the roasted pepper topping, heat olive oil in a pan over medium flame. add the mixed bell peppers, black olives, and pickled jalapenos. increase the heat to high and pan fry for 2-3 minutes. stir in the sundried tomato pesto, mix well, and then turn off the flame.
3
For the savory waffles, preheat the waffle iron.
4
In a large bowl, beat the egg until fluffy. stir in milk, sunflower oil, sugar, baking powder, black pepper powder, oregano, and salt until well combined. gradually add wheat flour and mix until smooth and free of lumps.
5
Grease the waffle iron with oil and pour the waffle batter onto the hot waffle iron. cook until golden brown.
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