Red pesto makes for a delicious alternative to green pesto and if you’re eating a lot of basil pesto, it’s nice to mix it up a bit. Here is a great recipe for tomato and red pepper pesto that has loads of character and flavor!
Ingredients:
- 2 cups of cherry tomatoes
- 1 red bell pepper
- 3 cloves of garlic
- 3 tablespoons of olive oil
- 1 cup of milk
- Lemon juice
- 1 cup of parmesan
- 1 large handful of cashew nuts
- 1 small handful of walnuts
- 1 small handful of pine nuts
- Salt
- Black pepper
Instructions:
- In a food processor, place your tomatoes and chunks of red pepper along with your olive oil and milk. It’s important to ensure that there is enough liquid, so add more oil or milk if there is not enough. Blend until all the chunks of your pepper and tomatoes are gone.
- Add your garlic, cashew nuts, walnuts, and pine nuts into the mix. Add your lemon juice for liquid, and more oil if needed. Blend until there are no lumps of nuts or garlic.
- Finally, taste your pesto and add salt and pepper if you feel it is needed. This pesto will go great with pasta, or you can also spread it on toast. Adjust the levels of garlic, parmesan, and lemon as you go to suit your preferences. Enjoy!
