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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

cuisine: Italian

Ingredients

  • 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

Method

All of the ingredients for red pesto are laid out on the table, ready to be made

Roast the pepper

Preheat the oven to 200°C with a fan.

Line a baking tray with baking parchment paper.

Red bell pepper, cut and placed on a baking tray, with other ingredients on the side

Cut the pepper into quarters and place them on the baking sheet with the cut side down.

Red bell pepper, cut and placed on a baking tray, with other ingredients on the side

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.

Red pesto in a jug, with basil leaves on the side

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.

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