This Roasted Red Pepper and Basil Pesto is bursting with flavour. You’ll want to drizzle it on everything! Get the recipe below.
Pack a punch
Earlier this month I shared a post about establishing my herb garden on my patio. Since we introduced the herb garden we’ve been adding flavour to all sorts of dishes with a sprig or two of herbs. I was a little wary at first and worried that the herbs we’d bought from garden centres and supermarkets wouldn’t survive in the “wild”. I couldn’t have been more wrong!
In fact, the basil we bought from Morrison’s has gone CRAZY! We just can’t pick the leaves fast enough. I didn’t want it to go to waste and I thought about freezing cubes of basil in olive oil but that was too boring. Instead we had a rather large jar of roasted red peppers that needed using and an ageing chunk or Parmesan in the fridge so I decided to make a pesto.
With that combination of flavours I knew this pesto would really pack a punch.
Whizz it up
One of the best things about the recipe (beside it being made up of ingredients that I already had in the house) is that it is made in seconds using a blender. You simply chuck it all in and whizz it up! My piece of Parmesan was a little old and dry so I chucked that in first to get it going. Next I added the roasted red peppers, garlic, oil, a pinch of salt and a crack of black pepper. I checked the consistency and added a little more oil before finally adding the basil and pulsing. All in all it took probably 30 seconds to actually blend it all together.
By making the pesto in stages like I did you can make sure you get the pesto to the consistency you desire. I like mine quite thin so I can stir it through pasta, drizzle it over salads or spread it on to bruschetta but you may want yours a little thicker so add the oil slowly until you are happy.
- 100g Parmesan cheese
- 4 roasted red peppers from a jar
- 2 cloves of garlic
- Pinch of black pepper
- Pinch of salt
- 100ml olive oil
- 2 handful basil leaves
- Place the cheese into a blend and blitz until grated into fine breadcrumbs.
- Add the red peppers, garlic, pepper, salt and half of the oil.
- Blitz on until a thin paste has formed.
- Add the rest of the oil to thin out if desired.
- Finally add the basil and pulse until finely chopped within the pesto.
- Store in steralized jars and use within a week.
Pin it for later!
You are going to need this recipe at some point over the summer, I guarantee it. So make sure you pin it for later!