Maybe when it comes to pesto are you used to thinking about Genoese recipe made with basil, garlic, pine nuts and parmesan.
But you know that you can make a delicious pesto, as well as with aromatic herbs, also with vegetables?
We offer you a perfect pesto for summer based on Red peppers.

Pesto all year long

The pepper pesto it is easy to prepare and we suggest you make a nice quantity because you can keep it for a long time, in sterilized jars. You put it in the pantry and then you can consume it all year round bringing with you the flavor and aroma of summer vegetables even in the winter months.
Much more simply, you can even freeze it!
You can flavor it with the basil like classic pesto, or you can also enrich it with dry tomatoes, almost like a Sicilian pesto.
It is excellent on pasta, both cold and hot, and can also be used for stuffing sandwiches, sandwiches and bruschetta.

Cooking peppers

Peppers go cooked and you can do it in three ways: in the oven, in the microwave or on a plate (grill).
We recommend the third way because it is very fast.
Heat a cooking plate or a non-stick pan and then cook quickly whole peppers until the skin is almost burnt and will easily go away.
Many people also do this directly on the stove, in contact with the flame.
The process is very effective, but be careful!

How to make pepper pesto

Once cooked and peeled about 2 peppersalso deprive them of the seeds and cut them into pieces.
Let them cool and then blend them with 50 g of pine nuts, 50 g of almonds, 100 g of grated Parmesan cheese, a clove of garlic and plenty of fresh basil.
You can use an immersion blender by adding the oil flush until a soft cream is obtained.
If you don't like almonds, use only pine nuts or vice versa. Some also like it very much with nuts.
It is important that there is some dried fruit to obtain a perfect pesto.
What about garlic? You decide. We put it!

Variations for a richer dressing

As we said, pepper pesto can be enriched with dried tomatoes in oil if you want to make it more tasty.
On the toasted bread and with a drizzle of oil it is the end of the world.
It is also very well with the ricotta cheese, whether fresh mixed inside, or salted sprinkled on a plate of pasta.
Finally, if you want a really tasty first cold dish, combine pesto with peppers and tuna in oil and then add some rocket salad which gives that touch of bitter taste that doesn't hurt at all.