Quick Roasted Red Pepper Pesto
Easy, versatile, and so much better than store-bought!
Equipment
- food processor
Ingredients
- ¼ cup almonds 30g
- 1 large garlic clove
- ¼ cup freshly grated parmesan cheese 10g
- 8 large basil leaves
- 1 tsp smoked paprika
- 3½ oz. jarred roasted red peppers 100g - weight drained, approx. ½ cup packed
- 1-2 tsp lemon juice to taste
- ¼ cup olive oil 60ml
- salt and pepper to taste
- optional: ground cayenne pepper or red pepper flakes to taste
Instructions
- (Optional) Toast the almonds in a dry skillet on medium heat, shaking often, until lightly golden and fragrant.
- Add garlic and almonds to a food processor. Pulse until finely chopped.
- Add parmesan, basil, and smoked paprika. Pulse until combined.
- Add roasted red peppers (without their liquid) and 1 tsp of lemon juice. Pulse until blended, scraping sides as needed.
- With the processor running, slowly stream in olive oil until desired consistency is reached (you may use less than the full amount).
- Season with salt and pepper to taste. Add more lemon juice, if needed. Add spice, if desired.