Paprika pesto

Ingredients for 4 servings:

• 3 red bell peppers
• 2 cloves garlic
• 50 g almonds (flaked almonds)
• olive oil
• pepper
• Salt
• chili powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Halve the red bell peppers, remove the seeds, and place them on a baking sheet lined with parchment paper. Roast in a preheated oven at 200°C (400°F) for about 30 minutes (grilling works faster). The skin is okay to blister and turn black. Then place a damp kitchen towel over the bell pepper halves and peel off the skin after a few minutes. Cut the bell pepper fillets into large pieces and place them in a deep bowl. Carefully toast the flaked almonds in a non-stick pan (they should turn golden yellow and not too dark, otherwise they will quickly taste bitter). Pour the almonds over the bell peppers. Heat olive oil in the same pan and briefly sauté the peeled, halved garlic. Add the oil and garlic to the bell peppers. Season with salt, pepper, and a pinch of chili powder, and puree everything with a hand blender. Add a little more olive oil if desired, and season again to taste. Serve with fresh Parmesan or diced mozzarella, if desired. The specified amount is sufficient for 500g of pasta.