Following exactly the same principles as ordinary pesto this is a delicious alternative and is fabulous stirred through pasta and also as a dressing on either steamed or roasted vegetables.
I adore versatile stuff like this, I always seem to have little pots of it lurking somewhere around. It takes literally two minutes to put together once the peppers are cooked and without any fuss or bother you have a wonderful, flavoursome sauce to make a lovely dish with.
You will need:
4 red peppers
65g ground almonds
1 tsp Lemon zest, chopped fine
4 tbsp EV Olive oil
1 clove garlic, peeled
2 tsp balsamic vinegar
50g grated parmesan
And then you need to:
Line a baking tray with foil, put peppers on top and roast in an oven at 200C/400F for about 25 mins. Turn once during that time. Remove from oven, wrap foil around them into a sealed parcel and leave aside to cool.
Once cool enough to handle remove skin and the seeds and pith from inside the peppers. Try and keep the juices that will accumulate.
Put the peeled and seeded peppers, their juices and all the rest of the ingredients into a processor and whizz until blended and thick. Adjust seasoning.
This pesto will last three or four days in a sealed container in the fridge no problem.
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