Pesto Calabrese (Red Pepper Pesto)

Pesto Calabrese (red pepper pesto) - sweet, smoky chargrilled peppers (capsicums) in a fast and easy pesto.

Course Sauce/Condiment

Cuisine Modern Australian

Total Time 10

Servings

Calories 65kcal

Drain the peppers well on paper/kitchen towel, then add them to the bowl of a food processor along with garlic, pine nuts, grated parmesan cheese, olive oil and basil leaves.
450 g chargrilled red peppers (capsicums), 3 fresh garlic cloves, 70 g pine nuts, 30 g freshly grated parmesan cheese, 2 teaspoon olive oil, ⅓ cup fresh basil leaves
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.
fresh lemon juice, salt

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.
I slice the garlic cloves in half and remove the core, this takes away that sharp onion-like flavour that's in that centre core or germ. See this post for more info on which recipes I recommend you core your garlic for.

*Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*

Calories: 65kcal