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Chilli Tomato Pesto

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“Probably not entirely authentic, but it tastes fabulous! I'm a bit of a Luddite and enjoy making this with a pestle and mortar, but do use a food processor if that's more your bag.”
READY IN:
20mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Grill both the chilli and red pepper under a very hot grilluntil the skin blackens and blisters. Allow to cool for a few minutes.
  2. Peel the chilli and pepper and remove the seeds. Roughly chop.
  3. With a large pestle and mortar crush the garlic together with the toasted pine nuts.
  4. One at a time, add the red pepper, chilli, basil, sundried tomato and tomato paste, squashing together until everything is roughly blended.
  5. Stir in the grated Pecorino or Parmesan.
  6. Stir in the oil, stirring until everything has become a paste, but still retains a little of it's own identity.
  7. Add tabasco to taste.

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