As some of you may have seen on my Instagram I had quite the collection of red peppers last week and wanted to do something to use them up so they wouldn’t go to waste. Although you can freeze peppers they don’t hold together well after defrosting due to their water content so are really only good for stews and the likes. So I decided to make a soup and some pesto as these would both freeze way better and the flavour wouldn’t be compromised.
So the other reason I decided to make a pesto is because my little lady seems to gobble it up. On pasta or on pastry she has loved my attempts so far, so this was just a new flavour to add the repertoire. I adopted a recipe from the happy pear and put a few of my own twists on it. The recipe is below.
6 red peppers cut into chunks
6 cloves of garlic skin left on
100 grams of almonds or any nut of your choice
Flavourless oil (I use rapeseed)
1. First I placed all the peppers and the garlic in an oven dish and I roasted at 190 Celsius for 40 minutes. This left the skin of the peppers charred amd blistered. Take them out of the oven and allow to cool. You can peel off the skin of the peppers but it’s not necessary just personal preference.
2. I then placed the peppers, the nuts and the garlic into a bowl. The garlic, once roasted, will go soft and sweet so you just squeeze the clove and a paste will burst out through the skin. (It’s delicious). I chopped the nuts slightly as my food processor died a few weeks ago so I made this recipe with a regular stick blender. I then added about 2 tablespoons of oil and started to blitz.
3. Once everything is blended add the lemon juce and a pinch of salt and taste. It is really important that you taste as you go because personal preference is huge. I like a lot of citrus and the acid helps to cut through the richness of the pesto. At this point you also continue to add oil until you achieve your desired consistency. I find it perfect when it’s think enough to load onto a spoon and dollop on a plate. 🙂
4. Once it is done you can place the mix in any freezer safe container and freeze or keep it in the fridge. The longest mine lasted was a week, not because it spoiled but because that’s the longest we have gone without eating it all. I freeze mine in silicone cup cake cases, so once they are frozen you can peel the case off and place all the disk’s into one freezer bag. Perfect portions for adding to a dish.
Again this recipe could be adapted to sundried tomatoes also and would be amazingly tasty. This pesto works on pasta, meat, stirred into salads, sandwiches, anything at all really. I hope you get the chance to give it a go as it for the seal of approval from my 10month old so it must be good. 🙂
Thanks for checking in.