Roasted Red Capsicum, Almond & Chilli Pesto
Licensed from Recipe Guru
©️ Dorling Kindersley Ltd
Preparation time is 10minutes
Total time is 10minutes
Serve is for 175 g
Difficulty level: 2 out of 4
10 Ingredients
- 2tablespoons oil, from the jar
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 4tablespoons extra virgin olive oil
- 1 red capsicum, roasted, deseeded and roughly chopped
- 4 semi-dried tomatoes
- 1-2 fat red chillies, deseeded and roughly chopped
- 2 cloves garlic, lightly crushed
- 30grams ground almonds
- 30grams Parmesan cheese
Description
As well as stirring it through pasta, try spreading this zingy pesto on bruschetta and topping it with tomatoes and basil. It also works well on pizza bases.
Method
Step 1 of 4
Place the red capsicum in a food processor with the semi-dried tomatoes, chillies, garlic, almonds, cheese, tomato oil, and a generous sprinkling of salt and pepper. Run the machine until well blended, stopping and scraping down the sides as necessary.
Step 2 of 4
With the machine running, trickle in 2 tbs olive oil until you have a glistening paste. Alternatively, put the red capsicum, tomatoes, chillies, and garlic in a mortar and pound with a pestle. Gradually add the almonds and salt and pepper.
Step 3 of 4
Work in a little of the cheese, then add a little each of the tomato oil and olive oil. Continue until the cheese, tomato oil, and 2 tablespoons olive oil are used up and you have a glistening paste.
Step 4 of 4
Spoon into a clean, sterilized jar, top with the remaining olive oil to prevent air getting in, screw the lid on, and store in the refrigerator. Use within 2 weeks.
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