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

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)

Garnish with toasted almonds if serving as a dip, or fold through hot pasta and serve