Charred Pepper Pesto
This can barely be called a "recipe" as it's so quick and easy but it's also so delicious that I simply had to share it with you...
I make this on the hob at home but it works equally well on the barbecue and indeed it is ideal for when you're cooking for a crowd. I love eating this on grilled meat and fish, drizzled over salad or pasta, or even just simply with a bag of crisps or crudites or warm flatbread (see my recipe here) for dipping!
Charred Pepper Pesto
2 large peppers
Glug of oil
3 tbsp olive oil
40g pine nuts
Juice of 1 lemon
Bunch each of fresh basil and flat leaf parsley
Deseed and roughly chop the peppers. In a large frying pan, heat a glug of oil and fry the peppers for 10-15 minutes, then tip into a food processor with the olive oil, pine nuts, half of the lemon juice and a basil and parsley. Season well, then pulse until the pesto comes together.
I make this on the hob at home but it works equally well on the barbecue and indeed it is ideal for when you're cooking for a crowd. I love eating this on grilled meat and fish, drizzled over salad or pasta, or even just simply with a bag of crisps or crudites or warm flatbread (see my recipe here) for dipping!
Charred Pepper Pesto
2 large peppers
Glug of oil
3 tbsp olive oil
40g pine nuts
Juice of 1 lemon
Bunch each of fresh basil and flat leaf parsley
Deseed and roughly chop the peppers. In a large frying pan, heat a glug of oil and fry the peppers for 10-15 minutes, then tip into a food processor with the olive oil, pine nuts, half of the lemon juice and a basil and parsley. Season well, then pulse until the pesto comes together.
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