Red Pepper Pesto

Today I decided to whip up a red pepper pesto; something I can use as a pasta sauce, a dip or even as an accompaniment to a "boring" sandwich. I have to admit, I was a bit impatient with regards to the roasting and removal of the red peppers' skin, but I figured out a way that sped the process along.

Here is this delicious recipe for you to try:

Roasted red pepper pesto:

Ingredients: (Makes 500ml)

• 4 red bell peppers, halved and deseeded
• 5 tablespoons olive oil
• 1 teaspoon balsamic vinegar
• 30g fresh basil leaves
• 50g finely grated parmesan cheese
• 3 cloves garlic, crushed
• 100g roasted cashew nuts
• salt and pepper to taste

Ingredients (forgot the garlic)

Method:

1. Preheat the oven to 180 degrees centigrade
2. Place the peppers, cut side down, on a baking tray.
3. Roast the peppers until they are soft and cooked and their skins are slightly charred (if skins are taking too long to char, put them under the grill for a bit)
4. Place the peppers in a bowl of cold water and peel of the skins
5. Place the peeled peppers and the rest of the ingredients into a food processor and blend until a thick paste has formed.
6. Adjust the seasoning appropriately.

Delish pesto ready to be used.

 

 

 

Recipe source: "Jampacked" by Tina Bester Queen of tarts