Red pepper pesto with pinenut oil
Makes 1 cup
Difficulty - easy
Preparation time - 1½ hours
4 large red peppers
150 g sundried tomatoes
15 g basil
3 cloves garlic, roasted
50 g pinenuts, lightly toasted
2 Tbsp balsamic reduction
¼ C (62.5ml) Credé pinenut oil
Maldon salt to taste
Preheat the oven to 180°C.
Rub the red peppers with Credé olive oil and place in the oven for 1 hour. After 45 minutes, add 3 large cloves of garlic, unpeeled, to the oven tray and roast for the last 15 minutes. Remove from the
oven and place the peppers in a bag to sweat. Allow the garlic to cool.
When cool, remove the peppers from the bag, remove the skins and as much of the pips as possible. Chop roughly and place into a bowl. Chop the sundried tomatoes roughly, peel the garlic and destalk the basil - add all these, as well as the peppadews and toasted pinenuts to the bowl. Use a stick blender to blend, while adding the Credé pinenut oil a little at a time to the mixture.
Stir the balsamic reduction into the pesto and season with Maldon salt.
Serve on crostini, in salads or omelettes, or in pasta, tossed with a little extra oil.
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