Eichkatzerl`s Paprika Pesto
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 6 pointed peppers, red (preferably Turkish)
- 1 handful almond (s), skinned, roasted
- 1 clove garlic
- 70 g cheese, rated pecorino cheese
- olive oil
- salt and pepper
- Lemon juice
Print Recipe
Pin Recipe Instructions
- Wash, halve and core the peppers. Place on a baking sheet lined with parchment paper (skin facing up).
- Grill in the oven until the skin of the peppers turns black and blisters.
- Take out of the oven and let rest for about 5 minutes under a cool, damp cloth.
- Peel the peppers and let them cool completely.
- Puree together with the other ingredients in a blender to a creamy paste. Add olive oil as needed.
- Season with salt, pepper and lemon juice.
- The pesto tastes very good with pasta of all kinds and with baked potatoes.
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