Pesto Calabrese
Ingredients
Metric
Imperial
Pesto Calabrese
- 2 red peppers
- 1 tbsp of olive oil
- 1 small onion, diced
- 1 garlic clove, chopped
- 2 sun-dried tomatoes, (approx. 20g)
- 50g of blanched almonds
- 1 pinch of chilli flakes
- 100g of ricotta
- 30g of Parmesan
- 30g of pecorino
- lemon juice, to taste
- salt, to taste
- freshly ground black pepper
- flaked almonds, (toasted) to garnish
SAVE RECIPE
Equipment
- Blender
- Griddle pan
Method
1
Begin by charring the peppers in a smoking hot griddle pan or directly over a gas hob flame, rotating as the skin blackens. Once charred all over, place in a bowl and cover with clingfilm (this will make removing the skins easier)
2
As the peppers cool, heat the olive oil in a pan and sauté the onion and garlic until soft but not coloured
- 1 tbsp of olive oil
- 1 small onion, diced
- 1 garlic clove, chopped
3
Once the peppers are cool enough to handle, remove the skins, stalk and seeds. Place the flesh in a blender along with the sautéed onion and garlic and the rest of the ingredients except the lemon juice, salt, pepper and flaked almonds
- 2 sun-dried tomatoes, (approx. 20g)
- 50g of blanched almonds
- 1 pinch of chilli flakes
- 100g of ricotta
- 30g of Parmesan
- 30g of pecorino
4
Blend until you have a rough paste, then taste and season with lemon juice, black pepper and a little salt if needed (the cheeses will probably provide enough saltiness on their own)
- lemon juice, (fresh) to taste
- salt, to taste
- freshly ground black pepper
5
Garnish with toasted almonds if serving as a dip, or fold through hot pasta and serve
- flaked almonds, (toasted) to garnish
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