Roasted Pepper Pesto
Pesto is the ultimate fridge fixing — you can toss it through pasta, use it as a dip, spread it on bruschetta or serve it with meat dishes. We make this red pepper variation in summer when peppers are in season.
makes 2 cups
Sauces & Preserves
6 red peppers
1/4 cup extra-virgin olive oil
2 cloves garlic, crushed
1 tsp paprika
1 tsp smoked paprika
1/4 cup roasted almonds
1/4 cup chopped coriander
salt and freshly ground black pepper, to taste
Rinse the peppers and pat dry.
Place them on a baking tray and roast at 240˚C for about 15-20 minutes until the skin is blistered and blackened.
Remove from the oven and cover with a teatowel or put in a plastic bag to sweat. This will make it much easier to remove the skins later.
Set aside to cool for about 20 minutes.
While the peppers cool, heat the oil in a small pan and sizzle the garlic and paprika for a few seconds. This helps bring out their flavour.
Place this mixture in a food processor or blender.
Remove the skins and seeds from the peppers, saving the juices if you can.
Place the flesh and any reserved juices in the food processor or blender with the garlic and paprika mixture.
Add the almonds and coriander. Season with salt and pepper and purée until smooth.
Pesto will keep in a covered container in the fridge for a week.