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Roasted Bell Pepper Pesto
| Main ingredients | Red capsicums, Extra virgin olive oil, Sundried tomatoes, Garlic, Salt, Black pepper powder, Pinenuts, Fresh thyme sprigs, Parmesan cheese powder |
| Cuisine | Fusion |
| Course | Sauces and stock |
| Prep time | 15-20 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 2 medium red capsicums (bell pepper)
- 2 tablespoons extra virgin olive oil + for drizzling + for garnish
- 2-3 sun dried tomatoes
- 3-4 garlic cloves
- Salt to taste
- Black pepper powder to taste
- 1 tablespoon pinenuts + to garnish
- 1-2 fresh thyme sprigs + for garnish
- 1½ tablespoons parmesan cheese powder
Method
- Preheat oven to 200º C.
- Drizzle some olive oil over the red capsicums and apply it evenly. Place them on a baking tray, place the tray in the preheated oven and roast for 15-20 minutes.
- Bring the tray out of the oven and allow the capsicums to cool down to room temperature.
- Peel the capsicums, roughly chop them and transfer them into a blender jar. Add sun dried tomatoes, garlic, salt, black pepper powder and pinenuts. Pluck the leaves of thyme and put into the blender jar. Add 2 tablespoons extra virgin olive oil and parmesan cheese powder and blend to a fine paste.
- Transfer the paste into a serving bowl, garnish with extra virgin olive oil, some pinenuts and a thyme sprig. Serve as required
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