Pesto Calabrese


First published in 2018
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Pesto Calabrese

Begin by charring the peppers in a smoking hot griddle pan or directly over a gas hob flame, rotating as the skin blackens. Once charred all over, place in a bowl and cover with clingfilm (this will make removing the skins easier)
As the peppers cool, heat the olive oil in a pan and sauté the onion and garlic until soft but not coloured
  • 1 tbsp of olive oil
  • 1 small onion, diced
  • 1 garlic clove, chopped
Once the peppers are cool enough to handle, remove the skins, stalk and seeds. Place the flesh in a blender along with the sautéed onion and garlic and the rest of the ingredients except the lemon juice, salt, pepper and flaked almonds
Blend until you have a rough paste, then taste and season with lemon juice, black pepper and a little salt if needed (the cheeses will probably provide enough saltiness on their own)
  • lemon juice, (fresh) to taste
  • salt, to taste
  • freshly ground black pepper
Garnish with toasted almonds if serving as a dip, or fold through hot pasta and serve
First published in 2018
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