Pesto Alla Calabrese

today9th May 2022


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


  • 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


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

Written by: GlitterBeam

Rate it

Similar posts

Post comments (0)

Leave a reply

Your email address will not be published. Required fields are marked *