pepper pesto

Ingredients for 1 servings:

• 2 tomatoes
• 2 bell peppers, red
• 2 tbsp almond flakes
• 3 tbsp tomato ketchup
• ½ tsp ginger root finely grated
• 2 tbsp cheese substitute (vegan Parmesan), grated
• 2 tbsp lavender flowers
• 1 garlic clove(s)
• ½ tsp coriander seeds
• 0.33 tsp fennel seeds
• 1 tsp chili flakes
• 6 tbsp olive oil
• Sea salt
• Pepper, green

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

vegan

Score the tomatoes crosswise, blanch them, rinse them in cold water, peel them, and chop them. Preheat the oven to 200°C fan/convection oven. Halve the peppers lengthwise, remove the seeds, and place them skin-side up on a baking sheet. Brush the skin with olive oil and roast the peppers on the top rack of the oven until the skin blisters. Remove from the oven, let them cool, and chop them. Toast the flaked almonds in a pan without oil and let them cool. Place the tomatoes, peppers, almonds, ketchup, ginger, Parmesan cheese, and lavender blossoms in a bowl. Peel and grate the garlic, and add it to the bowl. Toast the coriander seeds and fennel seeds in a pan and add them to the bowl. Stir in the salt, pepper, chili flakes, and olive oil. Now blend everything with a hand blender, and the pesto is ready. Season to taste and transfer to a screw-top jar.