Grilled peppers with basil pesto

Ingredients for 2 servings:

• 2 bell peppers, red
• 1 bunch of basil
• 2 tbsp almonds
• 1 garlic clove(s)
• 3 tbsp olive oil
• 1 pinch of salt
• Basil leaves for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegan, easy to digest, gluten- and sugar-free, low carb

Bake the peppers in the oven at 220°C (425°F) using top/bottom heat until they develop black spots and the skins come off. Let the peppers cool, then peel them, remove the core and seeds, and cut them into quarters. Blanch the almonds in boiling water and then remove the brown skins. Blend the almonds, basil, garlic, salt, and olive oil in a blender until a paste forms. Arrange the peppers on a plate, add the pesto, and garnish with a few basil leaves. Red peppers are considered superfoods. They provide the body with many secondary plant substances. Basil has antibacterial properties and counteracts arthritis. Almonds protect against diabetes, high blood pressure, and cardiovascular disease, and may also prevent osteoporosis.