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Eichkatzerl's pepper pesto

updated

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Ingredients for 1 servings:

  • 6 red peppers (preferably Turkish)
  • 1 handful of almonds, peeled, roasted
  • 1 garlic clove(s)
  • 70 g cheese, grated Pecorino
  • e.g. olive oil
  • e.g. salt and pepper
  • lemon juice

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the peppers, halve them, and deseed them. Place them on a baking sheet lined with parchment paper (skin-side up). Grill in the oven until the skin turns black and blisters. Remove from the oven and let rest for about 5 minutes under a cool, damp cloth. Peel the peppers and let them cool completely. Blend them with the other ingredients in a blender until a creamy paste forms. Add olive oil as needed. Season with salt, pepper, and lemon juice. This pesto tastes great with all kinds of pasta and baked potatoes.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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