450gchargrilled red peppers (capsicums)packed in water
3fresh garlic cloves
70gpine nuts½ cup
30gfreshly grated parmesan cheese½ cup
2teaspoonolive oil
⅓cupfresh basil leavesfirmly packed
fresh lemon juiceto taste
saltto taste
Instructions
Drain the peppers (450g) well on paper/kitchen towel, then add them to the bowl of a food processor along with garlic (3 cloves), pine nuts (70g/½ cup), grated parmesan cheese (30g/½ cup), olive oil (2 tsp) and basil leaves (⅓ cup firmly packed).
Process until finely chopped. You may need to scrape down the sides of the processor as you go.
Once you have reached your desired consistency, add lemon juice and salt to taste.
Notes
I have used chargrilled capsicums that don't have any herbs added and are packed in water, not oil. I wanted to add my own choice of flavours to the pesto.
Because the peppers are packed in water, they need to be drained really well on paper/kitchen towel. This will help give the pesto a thicker consistency.