Summary

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

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Instructions

1. Wash, halve and core the peppers. Place on a baking sheet lined with parchment paper (skin facing up).
2. Grill in the oven until the skin of the peppers turns black and blisters.
3. Take out of the oven and let rest for about 5 minutes under a cool, damp cloth.
4. Peel the peppers and let them cool completely.
5. Puree together with the other ingredients in a blender to a creamy paste. Add olive oil as needed.
6. Season with salt, pepper and lemon juice.
7. The pesto tastes very good with pasta of all kinds and with baked potatoes.