The bell pepper and almond pesto is a sauce made with bell peppers, cooked in a pan with very little onion, toasted almonds, basil, and a hint of lemon zest that adds freshness to this sauce. It can be used to dress both hot and cold pasta, for bruschetta and crostini, but also as an accompaniment to white meats like chicken and turkey. It is naturally gluten-free and lactose-free.

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Difficulty: Very Easy
Cost: Medium
Preparation time: 15 Minutes
Cooking methods: Stove
Cuisine: Italian
Seasonality: Summer

Ingredients

1 red bell pepper
1 yellow bell pepper
3.5 oz almonds
10 leaves basil
3 tbsps extra virgin olive oil
1/2 fresh spring onion
salt
1/3 lemon (grated zest)

Tools

1 Pan
1 Knife
1 Immersion Blender
1 Jug

Steps

Wash and dry the bell peppers well with some kitchen paper.
Cut them in half, remove the stem, seeds, and internal filaments.
Cut the bell peppers into pieces about 1 inch in size.
In a pan, add the oil and the spring onion without chopping it.
Heat over low flame and let the spring onion brown gently.
After 5 minutes, add the bell peppers.
Remove the spring onion and cook over medium flame for 10 minutes.
Adjust the salt.
Remove from heat and let cool.
Toast the almonds in a pan or under the grill and let them cool.
Transfer the bell peppers and almonds to the blender jug.
Add the basil and grated lemon zest.
Blend with an immersion blender.
Transfer to sterilized glass jars and store in the refrigerator for 3 days.