Red Pepper And Walnut Pesto
A rustic accompaniment that showcases the flavours of sun-dried tomatoes and basil, this pesto is ideal for tossing with hot pasta or serving with crusty bread.
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Cooking tools:
- Blender
- Tamper
- Air fryer
- Kitchen scale
- Oven
- Baking sheet
- Pastry brush
- Mixing bowl
- Plastic wrap
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- 4 large (900 g) red bell pepper
- 4 garlic cloves, peeled
- 150g / 1½ cups walnuts
- 180g / 1 cup sun dried tomatoes, packed in oil, oil drained
- 30 g / 1 cup fresh basil leaves
- 140 g / 1 cup parmesan cheese (or soy parmesan), cubed
- 1 teaspoon salt, optional
- ½ teaspoon ground black pepper
- 240 ml / 1 cup extra virgin olive oil
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