Pesto sauce with baked peppers
2 servings
40 minutes
Roasted pepper pesto sauce is a unique blend of Italian tradition and a creative approach to flavor. It is based on classic pesto but features bright notes of sweet roasted pepper, the spiciness of garlic, and nutty hints of almonds and pistachios. Lemon juice and wine vinegar add a light tang, while the pepper mix adds zest. This sauce pairs perfectly with pasta, meat, fish, or as a dip for fresh bread. Its rich flavor makes every dish more expressive and memorable. Use it to create culinary masterpieces, and it will provide an unmatched depth of flavor to your cooking experiments.
1
Prepare the ingredients.
2
Wrap the pepper in foil with the shiny side inside.
3
Send the pepper to a preheated oven at 180 degrees for 40 minutes.
4
Send the greens to the blender.
- Basil: 40 g
- Purple basil: 10 g
- Curly parsley: 15 g
5
To grind.
6
Peel the garlic.
7
Chop into large pieces.
8
Send to the blender.
- Garlic: 15 g
9
Send the pepper to the blender. To reduce spiciness, you can remove the seeds.
- Sweet pepper (capsicum): 200 g
- Chili pepper: 5 g
10
Add fried almonds.
- Roasted almonds: 70 g
11
Cut a couple of slices of lemon.
12
Squeeze the juice along with the pulp.
- Lemon: 65 g
13
Add wine vinegar.
- Red wine vinegar: 1 teaspoon
- Apple cider vinegar: 1 teaspoon
14
Add the pepper mix and grind.
- Ground pepper blend: 0.5 teaspoon
15
Pour olive oil.
- Sea salt: 2 teaspoons
16
Add salt.
- Sea salt: 2 teaspoons
17
Cut the cheese into cubes.
- Parmesan (Parmigiano Reggiano): 140 g
18
Send the cheese to the blender.
19
Restart the blender.
20
Add pistachios.
- Salted pistachios: 60 g
21
Whip the mixture again.
22
Cool the pepper.
23
Peel the sausage and send it to the blender.
24
Whip vigorously until homogeneous consistency.