Just Perfect Red Pesto
Perfect Red Pesto Recipe. Easy to make, flavourful and nut-free, this homemade pesto is a great addition to pasta dishes and can be made ahead of time for easy dinner preparation.
preparation: 30 minutes
making: 5 minutes
total: 35 minutes
servings: 4 portions, 200g
nutrition: 364 calories per serving
- 1 red bell pepper
- 2 garlic cloves
- 60g sun-dried tomatoes
- 20g sunflower seeds
- 15g fresh basil leaves
- 20g parmesan
- 5 tbsp olive olive
- a pinch of black pepper
Roast the pepper
Preheat the oven to 200°C with a fan.
Line a baking tray with baking parchment paper.
Cut the pepper into quarters and place them on the baking sheet with the cut side down.
Roast for about 20-25 minutes, or until the skin is blistered.
Cool down and peel the skin, then cut into smaller pieces.
Make the pesto
Grate the Parmesan cheese and peel 2 garlic cloves.
Place all of the ingredients in a blender and blend for a few seconds, gradually adding olive oil until the mixture comes together.
If you want a thinner pesto, add more olive oil.
Place the pesto in a small jar and serve with any pasta.
You can use it immediately or store it for later in the fridge for up to 5 days.