Red pesto made with roasted red peppers, grated Parmesan cheese, cashews, fresh basil, garlic and olive oil. One taste and you’ll be hooked. #red #pesto #basil #cheese #garlic #cashews #oliveoil #pasta
2.8 oz / 80 g cashews
2 large red bell peppers
1/4 cup packed fresh basil leaves
3–4 garlic cloves (I like garlic but if you aren’t a fan, scale it down to 1 or 2 cloves)
1/2 freshly grated Parmesan cheese (I like it cheesy but you can always make do with less)
1/4 cup -1/2 cup (2 oz to 4 oz) extra virgin olive oil
freshly cracked black pepper
Wash and dry red bell peppers. Place them on the grill or roast in the oven at 450F / 230 F for 20 minutes or so. You will know if the pepper is properly roasted when the skin blisters and it loses shape to become deflated.
Put peppers in a lidded container or paper bag and seal. This will allow them to steam from the inside out. When cool, remove skin, stem and seeds inside. Cut into strips.
Using a mortar or pestle, crush or blitz cashews into a fine powder. Set aside.
Using a mortar or pestle, crush or blitz basil leaves and garlic. Set aside.
Using a mortar or pestle, crush or blitz roasted red bell peppers.
Mix together in a medium to a large bowl the ground cashews, basil and garlic, and roasted red bell peppers. Add grated Parmesan cheese and enough olive oil to get the consistency that you prefer. Season to taste with salt and pepper.
Toss with your favorite pasta, veggies or chicken.
- Prep Time: 40
- Category: Sauce, Pasta
- Method: Sauce
- Cuisine: Italian
Keywords: red pepper, pesto, basil, Parmesan cheese, garlic, cashews, olive oil