Easy roasted red pepper pesto
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
- 4 red bell peppers (you could use yellow)
- olive oil to drizzle
- A handful of basil leaves – about 10gms
- 4 Tbsp toasted pine kernels (1/4 cup)
- 1 – 2 tsp sea salt flakes
- generous pinch of freshly ground black pepper
- 1 clove garlic, crushed
- 1Tbsp white wine vinegar
- olive oil to emulsify – aprox 60ml (4 – 6 Tbsp)
- Pre heat the oven to 180C / 350F
- Cut the 4 sides off each pepper and use the bottom piece (and trim off any white pith).
- Place the peppers on a large baking sheet with the skin side down. Drizzle with olive oil and season with salt and pepper.
- Roast for 25 minuteus until the edges just start to blacken.
- Empty the peppers into a food processor with all the other ingredients except the olive oil, and whizz.
- Pour the olive oil through the spout of the bowl adding bit by bit until you are happy with the consistency. Check seasoning, adjust and process again. It takes a few minutes before you get a lovely smooth texture.
Notes
- Pesto freezes very well and can be done in small glass jars. This is a great way to preserve summers bounty for the wintery months.
