Peppers pesto is a creamy sauce with a flavor that is both sweet and strong, to be prepared in summer as a good alternative to the classic Ligurian pesto.
Quick and easy, all you need to do is roast the peppers in the oven, cut them into layers and blend them in a kitchen blender together with pine nuts, almonds, basil, garlic and extra virgin olive oil.
The end result is a fragrant, enveloping and brightly colored pesto that is ideal for dressing a pasta dish or grain salad.
It can be used to accompany roasts and grilled fish, or spread on bruschetta, crostini and homemade bread for a fresh and tasty appetizer.
- 2 big red peppers, washed and coarsely chopped;
- 3 cleaned cloves of garlic;
- 40 g (1/2 cup) of shelled almonds;
- 1/2 cup of pine nuts
- 50 g (1/2 cup) of grated pecorino cheese;
- Extra virgin olive oil to taste;
- Salt to taste.
1- Put peppers, garlic, almonds and pecorino cheese and pine nuts in a food processor or a blender. Blend everything but not too much.
The ingredients must be finely chopped and not too melted. Drain several times the excess water from the mixture (peppers have the bad habit to have so much water inside!).
2- When the mixture is well chopped and well drained, remove it from the processor and put it in a bowl. Only then, add oil and salt. Mix well the compound with a spoon.
3- With the amount of ingredients listed above, I got about 3 servings for a couple. I therefore suggest to put the extra pesto in clean jars, cover the surface of the pesto with oil and place in the fridge. You can eat it within 10 days.
4- Of course you can also eat it immediately: D. It’s excellent as a sauce for pasta and it’s also delicious on sandwiches and bread.
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