Roasted pepper pesto is a sophisticated and creative interpretation of the traditional Italian pesto sauce.I use a mixture of parsley and basil here, but the parsley plays the main role. And instead of pine nuts, I use almonds.This recipe is notable for the rich and sweet flavor of the roasted peppers, which blends perfectly with the bitterness of the almonds and the flavor of the parsley. The Parmesan adds a note of saltiness and mind-blowing depth, while the garlic adds a sharpness that balances the sweetness of the peppers.
Place the flesh of the roasted sweet peppers, previously peeled of their skins, in the blender.
Cut the bottom part of the stems from the parsley and half a bunch of basil, chop coarsely and add to the blender. Add 75g of blanched almonds as well.
Add two peeled garlic cloves, grated Parmesan, olive oil and salt to the blender.
Chop all ingredients with a blender until you get a mushy consistency. Taste to taste, season with salt if necessary. Use immediately or transfer to a jar for storage.