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Paprika pesto

updated

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Ingredients for 1 servings:

  • 1 large bell pepper(s), red
  • 1 m.-sized onion(s)
  • 2 garlic cloves
  • 1 tbsp sunflower seeds
  • 1 tsp pine nuts
  • 1 handful of fresh basil
  • 1 tbsp tomato paste
  • 1 shot of balsamic vinegar
  • olive oil
  • salt and pepper
  • oregano
  • rosemary
  • possibly paprika powder
  • possibly chili powder

Instructions

Working time approx. 10 minutes; Rest period approx. 1 day; Total time approx. 1 day 10 minutes

vegan

Puree the bell peppers, onion, garlic, basil, and seeds in a blender. If the mixture is too runny, add a few more seeds. Then add the tomato paste and season with salt and pepper. I like to use oregano and a little rosemary – but paprika or chili powder also work very well. Finally, add a dash of balsamic vinegar and a little olive oil. The pesto tastes best when it sits overnight.

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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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