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🍽️ Three Delicious Pesto Varieties

645 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp almond kernels (peeled)
• 80 g parsley
• 40 g mint
• 1 clove garlic
• 150 ml olive oil
• 2 tbsp grated Pecorino
• salt
• pepper (from the mill)
• 2 red bell peppers
• 80 ml olive oil
• 2 tomatoes
• 2 tbsp pine nuts
• 1 clove garlic
• 1 pinch dried lavender flowers
• 2 tbsp freshly grated Parmesan
• lemon juice
• salt
• cayenne pepper

Instructions

1. 1. Roast the almonds in a dry pan until golden brown.
2. 2. Remove the almonds from the pan and let them cool down.
3. 3. Wash the parsley and the mint.
4. 4. Shake the herbs dry.
5. 5. Remove the stems from the herbs.
6. 6. Chop the herbs roughly.
7. 7. Peel the garlic cloves.
8. 8. Put the herbs, almonds, and garlic into a blender or food processor.
9. 9. Puree the ingredients.
10. 10. Add the olive oil gradually.
11. 11. Continue mixing until a creamy consistency forms.
12. 12. Stir the Pecorino cheese into the pesto.
13. 13. Season the pesto with salt and pepper.
14. 14. Preheat the oven to the grill function.
15. 15. Wash the bell peppers.
16. 16. Halve the bell peppers.
17. 17. Remove the seeds from the bell peppers.
18. 18. Place the bell peppers skin-side up on a baking sheet lined with baking paper.
19. 19. Lightly brush the bell peppers with oil.
20. 20. Grill the bell peppers in the oven for about 10 minutes.
21. 21. Grill them until the skin blisters.
22. 22. Remove the bell peppers from the oven.
23. 23. Cover the bell peppers with a damp cloth.
24. 24. Let the bell peppers cool down.
25. 25. Peel the skin off the bell peppers.
26. 26. Wash the tomatoes.
27. 27. Blanch the tomatoes briefly in boiling water (cook briefly in boiling water).
28. 28. Shock the tomatoes (put in cold water to stop the cooking process).
29. 29. Peel the tomatoes.
30. 30. Quarter the tomatoes.
31. 31. Remove the seeds from the tomatoes.
32. 32. Roast the pine nuts in a dry pan.
33. 33. Let the pine nuts cool down.
34. 34. Peel the garlic.
35. 35. Put all prepared ingredients together with the lavender into a blender or food processor.
36. 36. Chop the ingredients.
37. 37. Add the remaining oil gradually while chopping.
38. 38. Continue mixing until a creamy pesto consistency forms.
39. 39. Stir the Parmesan cheese into the pesto.
40. 40. Season the pesto with lemon juice.
41. 41. Season the pesto with salt.
42. 42. Season the pesto with cayenne pepper.

Nutrition per serving

• kcal: 645
• Protein: 10 g · Fett/Fat: 64 g · Carbs: 8 g