Pesto Alla Calabrese

I found this recipe on greatitalianchefs and I simply love it!

INGREDIENTS

• 2 red peppers
• 1 tbsp of olive oil
• 1 small onion, diced
• 1 garlic clove, chopped
• 2 sun-dried tomatoes, (approx. 20g)
• 50g of blanched almonds
• 1 pinch of chilli flakes
• 100g of ricotta
• 30g of Parmesan
• 30g of pecorino
• lemon juice, to taste
• salt, to taste
• freshly ground black pepper
• flaked almonds, (toasted) to garnish

METHOD

Begin by charring the peppers in a smoking hot griddle pan or directly over a gas hob flame, rotating as the skin blackens. Once charred all over, place in a bowl and cover with clingfilm (this will make removing the skins easier)

As the peppers cool, heat the olive oil in a pan and saut the onion and garlic until soft but not coloured

Once the peppers are cool enough to handle, remove the skins, stalk and seeds. Place the flesh in a blender along with the sauted onion and garlic and the rest of the ingredients except the lemon juice, salt, pepper and flaked almonds

Blend until you have a rough paste, then taste and season with lemon juice, black pepper and a little salt if needed (the cheeses will probably provide enough saltiness on their own)

Garnish with toasted almonds if serving as a dip, or fold through hot pasta and serve