Step 1

Preheat oven to 200°C.

Step 2

Wash 4-5 red peppers really well and pat them dry with a dishtowel.

Step 3

Place on a baking sheet lined with parchment paper and put them in the oven to bake for approx. 35-40 minutes, or until soft, puffy, and slightly charred. Turn them at least once during cooking.

Step 4

Set aside to cool completely before peeling the skins off.

Step 5

Soak sun-dried tomatoes in water for a couple of hours. Drain them well and put them in the high-speed blender.

Step 6

Add roasted red peppers, garlic, basil leaves, and process until smooth. Season with salt.

Step 7

Transfer pesto to a bowl and chill before serving.

Step 8

Drizzle with olive oil and garnish with basil leaves.