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.