Paprika – Pesto
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 3 red pepper (s)
- 2 cloves garlic
- 50 g almond (s) (almond flakes)
- olive oil
- pepper
- salt
- Chili powder
Print Recipe
Pin Recipe Instructions
- Halve the red peppers, remove the seeds and place on a baking sheet lined with baking paper. Roast in a preheated oven at 200 ° degrees for about 30 minutes (it`s faster with the grill function). The skin is allowed to blister and turn black. Then place a damp kitchen towel over the pepper halves and peel off the skin after a few minutes. Chop the pepper fillets into large pieces and place in a deep bowl.
- Carefully roast the almond flakes in a coated pan (should be golden yellow and not too dark, otherwise they will taste bitter quickly). Add the almonds to the peppers.
- Heat olive oil in the same pan and briefly sauté the peeled, halved garlic. Add the oil and garlic to the peppers.
- Season with salt, pepper and a pinch of chili powder and puree everything with the hand blender. Possibly add a little olive oil to taste again.
- Serve with fresh parmesan or diced mozzarella, if you like.
- The specified amount is sufficient for 500 g of pasta.
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