in Recipes

Pepper pesto

updated

Spread the love

Ingredients for 1 servings:

  • 50 g almonds
  • 1 bunch of basil
  • 1 bunch parsley, flat
  • 1 clove(s) garlic
  • 3 tbsp pepper, green (jar)
  • 40 g Parmesan, grated
  • Salt
  • 8 tbsp olive oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Roast the almonds in a dry pan until light brown. Wash the basil and flat-leaf parsley and pat dry. Pick off the leaves and roughly chop them. Peel and roughly dice the garlic clove. Drain the green pepper. Finely chop the herbs, almonds, garlic, and pepper in a food processor. Remove the mixture. Stir in the Parmesan cheese, salt, and olive oil. Transfer the pesto to a screw-top jar and cover with olive oil. It will keep in the refrigerator for up to 4 weeks.

Facebook Comments

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.

Sesame pesto

Antonia's zucchini vegetables