Roasted Red Pepper Pesto

I made this at the weekend for a super quick and easy, very yummy tea, and felt the need to share with you!

I used to make pesto following a recipe very carefully, and if we didn’t have pine nuts, we couldn’t have pesto (btw how expensive are pine nuts..?!)
But lately I’ve been experimenting a bit, and have adopted a ‘bung it all in and whiz it up’ approach, which seems to be working (so far).

This is what you need:

  • Red Peppers (or yellow)-I used 2
  • Onions-I used about 4 small ones
  • Garlic-about 2 cloves
  • Oil-a drizzle+a glug
  • Ground almonds-about 100g
  • Herbs (optional)-I chucked in some chives and some basil, as that was what was on the windowsill
  • Lemon juice-a good squeeze
  • Parmesan, finely grated-about 50g

This is what you do:

  • De-seed your peppers and cut into rustic chunks-aim for 4-8 pieces per pepper
  • Peel the onions and cut into quarters
  • Put the peppers and inions in a roasting tray, and then peel your garlic cloves and nestle them under a piece of pepper so they don’t get too charred

Pepper pesto1

  • Drizzle with oil, and a spot of salt and pepper, and place in the oven at about 180C (I don’t bother pre-heating the oven, and just turn it on when I put the roasting tray in) for about 45-60mins
  • Remove from the oven-if there is time, leave to cool, if not, don’t worry too much
  • Scrape the roasted veg into a whizzer, add the ground almonds, herbs, lemon juice and parmesan, and a good glug of oil and WHIZ

Pepper pesto2

  • You might need to add more oil/lemon juice if it’s a bit thick
  • Stir into some pasta and eat while saying “mmmmmmmm!”
As usual, I couldn't get a pic quite quick enough….

As usual, I couldn’t get a pic quite quick enough….


3 thoughts on “Roasted Red Pepper Pesto

  1. Have you seen recipe for radish top pesto? Both her recipe and yours sound fab 🙂 must try soon!

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