Paprika Pesto
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 red pepper (s)
- 1 small chilli pepper (s), red
- 2 cloves garlic
- 4 tablespoon olive oil
- 40 g almond sticks or chopped almonds
- 10 basil leaves
- 4 tablespoon parmesan, freshly grated
- Pasta
Print Recipe
Pin Recipe Instructions
- Chop the peppers, chilli and garlic into large pieces.
- Heat 1 tablespoon of olive oil and fry the vegetables in it over medium heat, stirring occasionally until the peppers are lightly roasted, this gives a particularly good taste!
- Meanwhile, lightly toast the almond sticks or chopped almonds in a small pan without oil. Warning, the almonds burn quickly!
- Then either finely puree the vegetables and almonds with the remaining ingredients in a blender or put them in a tall container and puree with the magic wand. Season to taste with salt and pepper.
- Serve with pasta.
- Goes super fast and is one of our favorite after-work recipes.
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