Simple and Quick Red Pesto

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!

• Ready In: 5 mins
• Serves: 4
• Yields: 1 cup

Ingredients

• 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)
• 1⁄4 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.