Red Pepper Pesto, is a combination of the smoky sweetness of roasted red bell peppers, garlic, Parmesan cheese, almonds and pine nuts to create a delicious pesto.
Place nuts in a single layer on an ungreased baking sheet. Bake 5 to 8 minutes or until they are golden brown, remove immediately from pan to cool.
Raise the heat to 425F/ 220C, place washed whole peppers on a parchment paper lined baking sheet, and bake for 20-25 minutes until completely roasted. Transfer the roasted peppers to a clean bowl, cover it with plastic wrap and let sit for about 20 minutes.
Remove the skin and seed and cut or tear into pieces.
Place the pepper slices, almonds, basil, finely chopped garlic, pine nuts, olive oil, parmesan cheese and salt in the food processor or blender. Pulse or blend until the desired consistency is obtained. Taste for salt, more might be needed.
Transfer the pesto to a clean jar or air tight container. Use immediately or store in the fridge or freezer. Enjoy!
Notes
If you like a chunkier pest then you can add the almonds whole, if you prefer a creamier pesto then chop the nuts before adding with the other ingredients.You could use half the pine nuts and add more almonds. If you prefer you could use pecorino cheese instead of parmesan or half and half. You could add a dash or two of black pepper.If you find the pesto too thick then add a little more olive oil. Add a little olive oil after chilling the pesto.Be sure to adjust for salt if using a saltier cheese.For the best pesto be sure to use good quality ingredients, such as extra virgin olive oil, freshly grated parmesan cheese and fresh basil.It should be stored in a jar with a tight fitting lid or an airtight container. Cover the pesto with a drizzle of olive oil before closing, then store in the refrigerator for approximately 5 days.You can also freeze pesto in freezer safe jars, containers, freezer bags or even ice cube trays. It will keep for up to 6 months. Thaw the pesto completely at room temperature before using.