Pimientos Pesto

Ingredients for 4 servings:

• 1 bag of Pimientos de Padrón (200 g)
• some olive oil
• 1 clove(s) garlic
• 50 g pine nuts
• 20 g cashew nuts
• 80 g olive oil (80 – 90 g, depending on consistency)
• 1 handful of basil
• 50 g Parmesan, freshly grated
• ½ tsp salt
• pepper

Instructions

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

quick, easy and delicious

Trim the stems of the pimientos, ideally twisting off the core. Fry them in a little olive oil with the halved garlic clove until brown. Then let cool. In a pan without oil, toast the pine nuts and cashews until golden brown. If you’re using already roasted and salted cashews, you only need to toast the pine nuts. Set aside and let cool. Once everything has cooled, blend all the ingredients on high. I used an immersion blender, but a stand mixer will work too. Chop the garlic clove. It should form a creamy mixture. If it’s too thick, carefully add a little more oil. Pour into clean jars. I use one large and one small jar. To make it even longer lasting, top the jar with a thin layer of olive oil. The pesto will keep in the refrigerator for about 4-6 days. Tip: You can vary the nuts/seeds. You can use just pine nuts or just cashews, depending on your taste. It’s a classic pesto with pasta. But I can also imagine it as a kind of dip or spread.