Total Time
5mins
Prep 5 mins
Cook 0 mins

I got this recipe from a magazine and adapted it slightly to simplify it. It tastes yummy and it is really easy to make. If you are a purist, then grill fresh red peppers which have been brushed with olive oil in a hot oven, peel them after sweating them in a plastic bag for 5 minutes. The pesto will be even better!

Ingredients Nutrition

  • 4 roasted red peppers (from a jar)
  • 150 g sun-dried tomatoes (I used dried which had been allowed to soak in boiling water for 5 minutes)
  • 14 cup almonds (with the skin on, sliced is ok)
  • 1 garlic clove (or more to taste)
  • 20 g parmesan cheese (any sharp tasting yellow cheese will do) or 20 g pecorino cheese (any sharp tasting yellow cheese will do)
  • 2 tablespoons olive oil
  • salt and pepper

Directions

  1. Add all ingredients into a small blender and puree until a smooth paste.
  2. You may need to add a little cold water if the paste is too thick.
  3. Toss into hot pasta and serve.
  4. It lasts a few days in a tightly sealed container in the fridge.