Charred Pepper Pesto

This can barely be called a "recipe" as it's so quick and easy but it's also so delicious that I simply had to share it with you...

I make this on the hob at home but it works equally well on the barbecue and indeed it is ideal for when you're cooking for a crowd. I love eating this on grilled meat and fish, drizzled over salad or pasta, or even just simply with a bag of crisps or crudites or warm flatbread (see my recipe here) for dipping!

Charred Pepper Pesto

2 large peppers 
Glug of oil 
3 tbsp olive oil 
40g pine nuts 
Juice of 1 lemon 
Bunch each of fresh basil and flat leaf parsley

Deseed and roughly chop the peppers. In a large frying pan, heat a glug of oil and fry the peppers for 10-15 minutes, then tip into a food processor with the olive oil, pine nuts, half of the lemon juice and a basil and parsley. Season well, then pulse until the pesto comes together.

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