Sweet Red Pepper and Walnut Pesto

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Meal course
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1 large
Sweet pointy pepper
40 grams
Walnuts - toasted and smashed-up
1/2 whole
Lemon - Juice
1 tbsp
Extra Virgin Olive Oil
30 grams
Fresh Basil
1 Twist
Salt and pepper
20 grams
Parmesan cheese - finely grated
Sweet Red Pepper and Walnut Pesto
  1. Either over a naked flame on the hob, or like me if you have an electric cooked grill the pepper until the skin is black. Rinse the pepper under a tap and rub off the skin to reveal juicy red pepper flesh.
  2. Pull off the top and scrape out the seeds and then blend the pepper flesh together with all the other ingredients except the parmesan. Once blended, add the parmesan and season to taste, and you have yourself a fantastic pesto!

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