Pesto Calabrese
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 300 g bell pepper (s), red, or red and yellow
- 200 g olive oil, or sunflower oil
- 130 g ricotta
- 0.5 ½ onion (s)
- 40 g parmesan or similar hard cheese
- 40 g cashew nuts
- 5 basil leaves, fresh
- some tomato paste
- 1 clove garlic
- salt and pepper
- sugar
- 0.5 ½ hot peppers, red, fresh, more or less depending on the degree spiciness and taste
Print Recipe
Pin Recipe Instructions
- Halve, core and wash the peppers. Place the pepper halves with the cut surface facing down on a baking sheet, oil and let them darken in the oven under the grill. When the peel starts to get dark and bubbles form (after approx. 20 minutes), take it out of the oven and let it cool down.
- Toast the cashew nuts in a pan without oil. Briefly sauté the chopped onion, but reduce the temperature. The onions should not be fried, just steamed briefly.
- Wash the basil leaves, core and wash the peppers and grate the parmesan cheese. Peel off the skin of the pepper halves and remove black spots.
- Put all ingredients in the blender and mix until they are crushed, have combined and you like the consistency.
- Gradually add ingredients such as garlic and hot peppers and season to taste in between. If necessary, add something.
- Pour the pesto over cooked pasta as a sauce.
- The recipe amounts to approx. 760 grams, approx. 4 commercially available pesto glasses of 190 grams each can be filled.
- Tip:
- Instead of cashews, other kernels / nuts, e.g. pine nuts or almonds, can also be used.
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