About this recipe:This recipe uses red peppers, black pepper, dried chillis and lots of Parmesan cheese, but less basil than most pesto recipes. The predominant flavour is sweet red pepper. It's excellent toasted with bread under the grill or tossed with pasta. The pesto keeps up to 3 days in the fridge.
55g grated Parmesan cheese
4 tablespoon extra-virgin olive oil
80g chopped red pepper
10g fresh basil leaves
1/4 teaspoon dried chilli flakes
ground black pepper to taste
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
Method Prep:15min › Ready in:15min
Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth.
Add the red pepper, basil, chilli flakes and black pepper; blend again until smooth.