Basic recipe: roasted paprika pesto for pasta, bruschetta and much more.
I am always asked why I do not post small things or basic recipes much more often. Honestly, I have always thought that I might bore my readers with the idea of posting overly simplistic recipes that are either already known or not nearly worthy of being called recipe . Such as pesto, spreads, dips, etc. Apparently, only I think so and besides, it's nice to have a complete collection in your own blog. That's why I've decided to go back more back to basic in the future and also to publish simple basic recipes. That's why I'm starting right here with this wonderful paprika pesto.
I came up with that because I'm a big fan of fast-paced dinner. Pasta with pesto is one of them. After the development of the recipe for my new book, bags and mountains of noodles pile up, which are all gradually consumed. Besides classic pesto and a red pesto made from dried tomatoes, my beloved pesto favorite is just the paprika pesto. Pepper is just starting the season and I am getting wonderful red peppers from a local farmer.
For the paprika pesto, the bell pepper is roasted, skinned and cooked in the oven then refined with roasted almonds, sun-dried tomatoes and Parmesan cheese, olive oil, salt, pepper and smoked paprika powder. It is not more. I take the Thermomix to hand because it allows me to quickly and easily chop up all the ingredients and later on, the mass becomes beautifully even. However, I do not crush them too fine here - the paprika pesto may still have some bite! My almonds are from Mallorca and have a very fine taste. Alternatively, of course, you can also use pine nuts, cashews or the like. The Parmesan can also be omitted for a vegan variety or alternatively be replaced by Pecorino or Grana Padano.
But the effort is really worth it - the pesto tastes smoky, spicy, fruity and delicious. I like it especially in combination with fresh pasta and then refine my pasta dish with fresh rocket and some feta. Anyway, you can also mix the pesto with feta and then has a wonderful dip for grilling. Delicious with fresh ciabatta or baguette! Other ideas for the paprika pesto are, for example, the use in a quiche filling or in a hearty cheesecake. The ideas are limitless! And those who always keep the pesto covered in olive oil in the fridge will probably enjoy it for 1-2 weeks.
for 1 glass (about 350 ml)
4 red peppers
40 g blanched almonds
40 g parmesan, freshly grated
2 dried tomatoes (without oil), roughly chopped
1 garlic clove (to your taste)
50 ml extra virgin olive oil
Pimentón de la Vera picante (fresh smoked paprika)
freshly ground black pepper
possiblyCover the griddle with aluminum foil and place the griddle on the baking sheet.
Wash the peppers well, quarter and core. Place with the skin side up on the aluminum foil and roast the peppers for 5-15 minutes until the skin turns black and blisters. The time depends on the grill temperature and the distance of the pepper to the grill. Therefore, it is important to stand by and control it.
Remove the peppers from the oven and put them directly into a freezer bag. Close it tightly and let it rest for 10 minutes. Then the skin of the bell pepper can be easily peeled off.
Let the peeled pieces of pepper cool down.
Meanwhile, lightly roast the almond kernels under the cooling oven grill until they are dry smell. Also allow to cool, then finely chop or grind.Chill chopped almonds, Parmesan cheese, sun-dried tomatoes and peeled garlic into the Thermomix, a multicooker or a high mixing bowl and use the appropriate food processor or blender to a thick cream. Gradually add half of the olive oil. The paprika pesto with about 1/2 teaspoon smoked paprika powder to taste, black pepper and, if necessary, with a little salt to taste and stir again.
Transfer to a clean rinsed glass, cover with the remaining olive oil and refrigerate .