Red pesto

Name: Red pesto
Prep time: 30 min
Ingredients: 85g/3oz pine nuts or walnuts; 250g/9oz roasted red peppers from a jar (weighed after draining well), roughly chopped; 8 sun-dried tomatoes from a jar, drained; 1 large garlic clove, quartered; 2 tbsp extra virgin olive oil; 20 basil leaves, plus extra to serve; 50g/1¾oz Parmesan (or similar vegetarian hard cheese), finely grated, plus extra to serve; squeeze of lemon juice (or a drop of red wine vinegar); salt and freshly ground black pepper

4.8

(4)

www.bbc.co.uk

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Prep Time: 30 minutes

Servings: 250.5

Cost: $0.13 /serving

Author : Sarah Cook

quick

Ingredients

Remove All · Remove Spices · Remove Staples

85 grams/3 ounces pine nuts or walnuts250 grams/9 ounces roasted red peppers from a jar (weighed after draining well), roughly chopped8 sun-dried tomatoes from a jar, drained1 large garlic clove, quartered2 tbsp extra virgin olive oil20 basil leaves, plus extra to serve50 grams/1¾oz Parmesan (or similar vegetarian hard cheese), finely grated, plus extra to servesqueeze of lemon juice (or a drop of red wine vinegar)salt and freshly ground black pepper

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Instructions

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Step 1

Tip the nuts into a frying pan over a medium–low heat and shake the pan occasionally until the pine nuts are golden brown, or the walnuts fragrant and browned on the edges. Tip into a bowl to cool a little.

Step 2

Put the drained peppers in a food processor with the tomatoes, garlic, olive oil and basil. Whizz to a pesto consistency. Pulse in the pine nuts, keeping some texture. Stir in the Parmesan, then taste and add salt, pepper and lemon juice (or vinegar) to season it to your liking. Use immediately or keep in a jar in the fridge for 3–5 days.

Step 3

To use, drain cooked pasta and return it to its pan. Add the pesto and stir through over the heat for a couple of minutes. Serve with extra basil or Parmesan sprinkled on top.