Three pepper pesto

    Three pepper pesto


    8 people made this

    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.

    Serves: 12 

    • 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

    Prep:15min  ›  Ready in:15min 

    1. Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth.
    2. Add the red pepper, basil, chilli flakes and black pepper; blend again until smooth.

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