Roasted Peppers Pesto
A light summer pesto, perfect as a spread on a good sourdough toast, in a salad, or with pasta. Fresh and simple…
Grill the peppers
Preheat a cast-iron grill or skillet.
Grill the peppers for 3-5 minutes on each side, until tender and lightly charred.
Season with salt and transfer them to a covered bowl. Let them rest for about 10 minutes before peeling.
Prepare the pesto
Add the pine nuts, olive oil, lemon juice, and a pinch of salt to a blender or food processor. Blend at low speed for about 30 seconds.
Add the grilled peppers, basil, and grated Parmesan, then pulse 3-4 times to combine.
Don’t over do it. You don’t want a smooth or foamy paste, but rather a slightly course, grainy pesto texture.
(You can use also a mortar and pestle for a more rustic texture.)
INGREDIENTS - for two portions
Organic or “Best you can get” !
Peppers - 400 grams
Parmesan - 50 grams
Pine nuts - 10 grams
Fresh basil ~ 10 leaves
Fresh lemon juice - 5 ml
Olive oil - 10 ml
A pinch of salt
