I love pesto, fresh herbs, crunchy nuts and salty cheese, yum. I also love pesto because it is super versatile. For today's pesto, I added fire-roasted red peppers, parsley, and a mixture of nuts. The result is a more filling but equally delicious pesto that can be used on pasta or as a dip.
Ingredients 300 grams fire-roasted peppers
1 cup salted cashews/pecans
1/2 cup parmesan
1 handful fresh parsley
1 handful fresh basil
2 medium garlic cloves
2 tbsp oil to blend
Salt and pepper to taste.
Pasta or bread to serve.
Blend the drained fire roasted peppers, and then blend them with the fresh herds. I blend until a smooth paste has formed. Place the mix in a bowl.
Blend the garlic and nuts. I like these to be chunkier for a pesto texture. Add this mix to the bowl.
Finally, stir in the parmesan and season to taste.
Serve over gnocchi, as I have here, or as a dip with biscuits or bread. This pesto keeps well in the fridge and can be stored for one week.