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Writer's picturedownstairsat127

Pesto Rosso




Serves 6

1 hour 20 minutes


Ingredients


Red Peppers 3

Garlic 1 cloves

Pine Kernels 30g

Almonds 30g

Sun-dried Tomatoes 100g

Parmesan 20g, grated

Oil 60ml

Parsley 15g

Chilli powder 1 tsp

Lemon 1/2, juice of

Honey 1 tsp

Salt pinch

Pepper 10 grinds


Method

  1. Start by roasting the peppers. Preheat the oven to 200 degrees celsius. Cut the peppers in half and remove the stalk and seeds. Place the pepper halves on a baking sheet lined with baking pepper. Drizzle them with oil and place them in the oven for 40 minutes.

  2. Once cooked, they should be slightly charred. Remove them and place them straight into a freezer bag before sealing it. This steams the peppers making it easier to remove their skins. Let them sit in the sealed bag for 30 minutes.

  3. Meanwhile toast the pine kernels and almonds in a hot dry frying pan for 3 minutes until slightly fragrant.

  4. Place all the ingredients into a food processor and gently blitz until a rough paste. If it's too thick add a bit more oil or a splash of water.

  5. Serve with your choice of pasta, eat and enjoy!

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