Roasted Pepper Pesto
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Great as a sauce for pasta but also in sandwiches or on burgers and grilled meat. Let me tell you how I ate it last night: I made open-faced sandwiches spread with goat cheese, then spread a layer of pesto and decorated with red onion slices and olives.
Ingredients
3 roasted peppers
2 tablespoons grated parmesan
25g pine nuts (or almonds, cashews; lightly toasted in a dry pan)
4-5 fresh basil leaves (or 1/2 teaspoon dried oregano)|
3 cloves of garlic
30 ml olive oil
1 1/2 tablespoons lemon juice
salt, pepper
How to prepare roasted pepper pesto
- Roast and clean the peppers following the instructions here. Retain the juice the peppers release.
- Put the peppers in a blender along with the rest of the ingredients. Blend, but not quite until it becomes a fine paste... If you need to thin out the pesto, use the pepper juice.
- Taste for salt, pepper and lemon juice and add more if needed.
Roasted Pepper Pesto
Roasted Pepper Pesto
