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pepper pesto

updated

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Ingredients for 2 servings:

  • 2 red bell peppers
  • 1 small red chili pepper(s)
  • 2 cloves garlic
  • 4 tbsp olive oil
  • 40 g almond sticks or chopped almonds
  • 10 basil leaves
  • 4 tbsp Parmesan, freshly grated
  • noodles

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Quick pasta sauce

Roughly chop the bell peppers, chili, and garlic. Heat 1 tablespoon of olive oil and fry the vegetables over medium heat, stirring occasionally, until the bell peppers are lightly toasted; this adds a punch of flavor! Meanwhile, lightly toast the slivered or chopped almonds in a small pan without oil. Be careful, the almonds burn quickly! Then, either blend the vegetables and almonds with the remaining ingredients in a blender or place them in a tall container and blend with a hand blender. Season with salt and pepper. Serve with pasta. It’s super quick and one of our favorite after-work recipes.

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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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