in Africa, Middle East

Paprika pesto with an Arabic touch

updated

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Ingredients for 1 servings:

  • 3 pointed peppers, red
  • 3 spring onions
  • 3 tbsp sunflower seeds
  • 2 tbsp spice mix (Za’atar),
  • 50 g Parmesan or Pecorino
  • 2 tbsp olive oil
  • possibly salt and pepper

Instructions

Working time approx. 5 minutes; Total time approx. 5 minutes

as a sauce for pasta, spread or for dipping, for 2 small screw-top jars

Deseed the bell peppers and chop them into large pieces. Roughly chop the spring onions and Parmesan cheese. Blend all ingredients until smooth, using an immersion blender, for example. Season with salt and pepper to taste. Note: Za’atar is a spice blend from the Arabian region containing thyme, sumac, and sesame. This recipe makes 2 small screw-top jars. The leeks cause the pesto to ferment within a few days, so it’s best to always make it fresh.

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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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