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Paprika pesto

updated

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Ingredients for 1 servings:

  • 3 bell peppers, red
  • 1 pack of pine nuts, approx. 30 – 50 g
  • 1 bunch of parsley
  • 4 tbsp, heaped Parmesan
  • 1 garlic clove(s)
  • salt and pepper
  • olive oil

Instructions

Working time approx. 15 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 5 minutes

Halve and clean the peppers. Place them skin-side up on a baking sheet lined with parchment paper and bake at high heat until the skin turns black and blisters. Remove the peppers, let them cool, and peel them. Place the ingredients in a tall bowl and puree. Add a little olive oil occasionally until a puree forms. Serve with cooked spaghetti. Pour the cold pesto over the hot spaghetti and mix.

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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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