in Italy

Tomato and pepper pesto

updated

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Ingredients for 1 servings:

  • 75 g pine nuts
  • 125 g cashew nuts
  • 2 jars of tomatoes, dried in oil, drained weight 175 g
  • 6 garlic cloves
  • 2 bell peppers, fresh red
  • 200 g Parmesan
  • salt and pepper
  • 1 pinch(s) of sugar
  • Basil, fresh or dried
  • Oregano, fresh or dried

Instructions

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

a red pesto

Roast the pine nuts and cashews. Drain the tomatoes, reserving the oil. Grate the Parmesan cheese. Trim, wash, and finely chop the bell peppers. Peel the garlic. Blend the bell peppers, tomatoes, garlic, pine nuts, cashews, and Parmesan cheese together in a blender. Add a little oil until creamy. Season to taste with herbs, salt, pepper, and a pinch of sugar. Pour the pesto into small, sterile jars and cover with a thin layer of oil. It will keep in the refrigerator for up to three weeks. If not used immediately, the pesto can also be frozen in the jars. This yields approximately 8 small jars.

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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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