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Red Pepper Pesto
A super easy recipe for Red Pepper Pesto, perfect for pasta, as a sandwich filling or on your cheese platter.
Ingredients
- 2 red bell peppers
- 2 tbsp pine nuts
- 1 small red chilli
- 1/2 cup olive oil
- 2 tbsp grated parmesan
- 1 sprig mint
- 1 tsp lemon zest grated
- salt and pepper
Instructions
- Grill the peppers under a hot grill till blackened then place in a plastic bag till cool and remove the skin, tops and seeds
- Toast the pine nuts in a dry pan for barely a minute till they are just turning golden and their nutty aroma is released
- Tip out of pan immediately or they will continue to cook and burn
- Chop the chilli and discard top and seeds
- Whizz the peppers, chilli, pine nuts, mint, lemon zest and parmesan in food processor
- Drizzle in the olive oil till you have the consistancy you prefer
- Make it firmer if using as a dip or spread and looser for a pasta sauce
- Season to taste
Notes
Serve this red pepper pesto as part of an antipasti platter, as a dip with crisps/chips or stirred into pasta or to finish off soup too.
Nutrition
Calories: 1226kcalCarbohydrates: 22gProtein: 10gFat: 125gSaturated Fat: 18gCholesterol: 9mgSodium: 169mgPotassium: 789mgFiber: 7gSugar: 13gVitamin A: 8016IUVitamin C: 372mgCalcium: 143mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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