79 pimiento recipes

Super easy side of Asparagus dressed with pimentos, lime juice and pine nuts.

Pimiento sweet pickles made with 24 red bell peppers brined overnight and simmered in a spiced vinegar syrup with cloves, cinnamon, allspice, mace, and mustard seeds.

Lightning-fast angel hair tossed with sweet roasted pimientos, Parmesan, and fresh chives for an elegant 10-minute side dish with barely any effort.

Asparagus and pimento side dish steams fresh asparagus and tops with lime juice, pimento, and pine nuts. A 10-minute Mediterranean-leaning side that works hot or chilled.

No-cook pimento-onion relish marinated overnight in a sweet vinegar brine with fine herbs. A bright, tangy condiment that pairs beautifully with grilled or roasted meats.

Old-fashioned sweet pepper pickles brined overnight, then simmered in spiced sugar-vinegar syrup with cloves, cinnamon, mace, and ginger. A canning-jar staple from the heritage pantry.

Marinated broccoli chunks in a light rice vinegar, olive oil, dill, and garlic dressing. A crisp, no-cook appetizer that uses broccoli stalks instead of florets.

Toss your favorite salad with this delicious dressing that's very quick and easy to make. Put it in an air-tight jar, and store in the refrigerator for up to weeks.

Savor the creamy, tangy, and slightly spicy flavors of these Cajun-inspired deviled eggs. Perfect as an appetizer or party snack, this easy recipe combines smooth egg yolks with Dijon mustard, light mayonnaise, and a kick of Cajun seasoning, topped with pimento-stuffed green olives for a briny finish.

A scrumptious spinach and artichoke dip that tastes amazing with tortilla chips are as a spread for sandwiches.

Cuban-style picadillo with ground beef, raisins, olives, apple, jalapeno, and warm spices like cinnamon and cloves. Serve over rice, in tacos, or as a stuffed pepper filling.

Eat heartily, accompanied by much loud Italian conversation. In fact, I typed this accompanied by much loud Italian conversation. My parents were here, and both were shouting instructions over my shoulder. They disagreed about the arrangement of the lettuce - my mother said that the hole in the middle of the platter was necessary; my father insisted that it wasn't, saying you can just dump the tuna on top of the lettuce. I finally had to give up on this reply until they went home. So now, in the peace and quiet of the aftermath, I've finished it. Hope you had a wonderful holiday.

This salty spread uses two types of olives and crumbled feta cheese, but no anchovies. Serve on crackers, toasted sliced baguette or pita chips.

Salt cod (bacalao) simmered Spanish-style with tomatoes, pimentos, garlic, dry sherry, and sliced olives. A classic dish that starts with an overnight soak and ends with rich flavor.

Braised Hungarian partridge with green bell peppers, pimentos, onions, garlic, and dry sherry. A rustic game bird dish slow-cooked until fork-tender in a pepper-rich sauce.

Spaghetti all'Amatriciana with bacon or prosciutto, fresh tomatoes, pimento, and grated cheese. A classic Roman pasta dish ready in 30 minutes with just a few ingredients.