Red Pepper Pesto

A recipe which is different from the norm, with a delicate yet decisive flavor perfect for both pasta and bruschetta



1 red pepper

50g shelled walnuts

basil leaves (about 15/20)

40g pecorino cheese



extra-virgin olive oil




Roast the peppers on a grill or in the oven, the peel off the skin.

Place the peppers, walnuts and washed basil leaves in ta mixer with some salt and pepper and a good glug of olive oil, then blend until creamy.

Red pepper pesto is easy to make in just a few minutes and can be  kept in the fridge for 3-4 days if it is covered with about a centimetre of olive oil on top.

You can use it on bruschetta or as a pasta sauce. If you use it on some sliced of toasted bread, add some anchovy fillets to add a bit more flavour.



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