8
30 minutes

Ingredients

Pesto Calabrese

  • 2 red peppers
  • 1 tbsp of olive oil
  • 1 small onion, diced
  • 1 garlic clove, chopped
  • 2 sun-dried tomatoes, (approx. 20g)
  • 50g of blanched almonds
  • 1 pinch of chilli flakes
  • 100g of ricotta
  • 30g of Parmesan
  • 30g of pecorino
  • lemon juice, to taste
  • salt, to taste
  • freshly ground black pepper
  • flaked almonds, (toasted) to garnish

Method

1
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)
  • 2 red peppers
2
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
3
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
  • 2 sun-dried tomatoes, (approx. 20g)
  • 50g of blanched almonds
  • 1 pinch of chilli flakes
  • 100g of ricotta
  • 30g of Parmesan
  • 30g of pecorino
4
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
5
Garnish with toasted almonds if serving as a dip, or fold through hot pasta and serve
  • flaked almonds, (toasted) to garnish