Red pepper pesto Recipe

A flavoursome pesto made with roasted red peppers, pecan nuts, smoked paprika and parmesan served with tagliatelli

  • Preparation
    5mins
  • Cooking time
    20mins
  • Rest time
    5mins
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • Red pepper(s) : 3 whole
  • Olive oil : 500 ml
  • Grated parmesan : 100 g
  • Garlic clove(s) : 1 whole
  • Pecan nut(s) : 30 g
  • Fine salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
  • Smoked paprika : 5 g
Method
  • ETAPE 1

    Preheat the oven to 200'C. Peel and slice the garlic.

  • ETAPE 2

    Rub the red pepper with olive oil and then place on a baking tray and roast in the oven until the skin is completely black. Remove from the oven, place in a bowl and cover with cling film. Once cooked, peel the pepper and chop into chunks.

  • ETAPE 3

    Place the red pepper in a food processor or a pestle and mortar. Add the garlic, pecan nuts, paprika, parmesan and olive oil. Season with salt and pepper and then mix to a coarse paste. Check the seasoning and then serve with pasta or as a dip.

Chef's tip

«Do not wash the red peppers after roasting, washing them causes them to lose flavour. »

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