Dear summer provides us with so many great seasonal vegetables and I just thoroughly enjoy it all every summer again. Sweet peppers being just one of those flavourful vegetables and we almost have it every day in one or the other form. Fresh and crunchy in a salad or like in this recipe roasted and turned into a delicious pesto served along your favourite pasta. To be honest I don’t cook much these days. First of all the heat is getting to me in this last trimester and I feel like a giant heavy balloon with a bump shaped like a huge watermelon and heavy legs and secondly I just don’t like to stand in the kitchen for long in hot weather. It’s going to be six more weeks until our little sunshine will make its entrance into this world and will make us a happy family of four. So until then fresh, simple and easy to prepare recipes are in order. This pesto recipe is super quick and keeps well for a couple of days in the fridge. Mixed with wholesome pasta – I love to use brown rice pasta, it makes one yummy and satisfying dish.
Roasted sweet pepper and almond pesto
- 2 red sweet peppers, cut in big pieces
- 1 yellow pepper, cut in big pieces
- 2 garlic cloves or more as per your taste
- 100 g almonds
- handful of basil leaves
- 5 tbsp olive oil
- juice of 1 lemon
- salt and black pepper
- 500 g pasta as per your choice
Preheat oven to 200°C/375°F fan oven.
Place peppers, garlic and almonds in a oven proof dish and drizzle with 1 tbsp of olive oil. Roast for 10 minutes.
In the meantime prepare your favourite pasta.
Place roasted peppers, garlic and almonds in a food processor along with all other ingredients and process finely. Mix with pasta and serve.