As well as stirring it through pasta, try spreading this zingy pesto on bruschetta and topping it with tomatoes and basil. It also works well on pizza bases.
- Yield: 1 small jar (about 6 oz/175 g)
- Preparation Time: 10 Minutes
- 1 red bell pepper, roasted, seeded, and roughly chopped
- 4 sun-dried tomatoes in oil, drained
- 2 fat red chiles, seeded and roughly chopped
- 2 garlic cloves, lightly crushed
- 1 oz (30 g) ground almonds
- 1 oz (30 g) grated Parmesan cheese
- 2 tbsp tomato oil from the jar
- salt and freshly ground black pepper
- ¼ cup extra virgin olive oil
How to Make It
- Place the red pepper in a food processor with the sun-dried tomatoes, chiles, garlic, almonds, cheese, tomato oil, and a generous sprinkling of salt and pepper. Run the machine until well blended, stopping and scraping down the sides as necessary. With the machine running, trickle in 2 tbsp olive oil until you have a glistening paste.
- Alternatively, put the red pepper, tomatoes, chiles, and garlic in a mortar and pound with a pestle. Gradually add the almonds and salt and pepper. Work in a little of the cheese, then add a little each of the tomato oil and olive oil. Continue until the cheese, tomato oil, and 2 tbsp olive oil are used up and you have a glistening paste.
- Spoon into a clean, sterilized jar, top with the remaining olive oil to prevent air from getting in, screw the lid on, and store in the refrigerator. Use within 2 weeks.
Serving Size 1
Nutritional Value Per Serving
Calories from Fat:
% Daily Value*
* Above mentioned %DVs (Percent Daily Values) are based on 2,000 calorie food intake.
DVs (Daily values) may be vary depending upon individuals daily calorie needs. Above nutritional values are estimates and should only be used as a guide for approximation. They are not allfoodchef.com recommendations. Calculations are based on average weight of 194 lbs. and ages of 19 to 50 years.