A flavoursome pesto made with roasted red peppers, pecan nuts, smoked paprika and parmesan served with tagliatelli
Preheat the oven to 200'C. Peel and slice the garlic.
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.
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.
«Do not wash the red peppers after roasting, washing them causes them to lose flavour. »