Simple and Quick Red Pesto |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 2 |
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I got this recipe from a magazine and adapted it slightly to simplify it. It tastes yummy and it is really easy to make. If you are a purist, then grill fresh red peppers which have been brushed with olive oil in a hot oven, peel them after sweating them in a plastic bag for 5 minutes. The pesto will be even better! Ingredients:
4 roasted red peppers (from a jar) |
150 g sun-dried tomatoes (i used dried which had been allowed to soak in boiling water for 5 minutes) |
1/4 cup almonds (with the skin on, sliced is ok) |
1 garlic clove (or more to taste) |
20 g parmesan cheese (any sharp tasting yellow cheese will do) or 20 g pecorino cheese (any sharp tasting yellow cheese will do) |
2 tablespoons olive oil |
salt and pepper |
Directions:
1. Add all ingredients into a small blender and puree until a smooth paste.
2. You may need to add a little cold water if the paste is too thick.
3. Toss into hot pasta and serve.
4. It lasts a few days in a tightly sealed container in the fridge.
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