Updated: May 12
It's well worth making this pesto, it's wonderfully vibrant and it's smoky flavour. A delicious alternative to the common green variety, we use roasted red peppers, sun-dried tomatoes, kickin' & smokin' & spanish smoked paprika.
A recipe that takes 10 minutes to make has massive versatility, whether that stirred through pasta, a potato salad or spread on on toast.
Our Kickin' & Smokin is produced with Red Onions, Apples, Peppers, Chillies, Garlic & Spanish Smoked Paprika. Here's what you'll need:
100g parmesan cheese (grated)
200g sun-dried tomatoes
200g roasted red pepper
3 tablespoons kickin' & smokin'
1 teaspoon Spanish Smoked Paprika
1 garlic clove, diced
50ml olive oil
60g pine nuts, toasted
150g pasta (per person)
Preheat the oven to 200°C. Slice and roast your red pepper for 10 - 12 minutes in a small baking tray with olive oil, you can use the olive oil later in the recipe. This will soften and bring out the flavour in your roast pepper. Season with salt and pepper. Toast your pine nuts in a dry pan on a medium heat for 3 - 5 minutes.
Once soft, you can use a knife to dice and chop your peppers, sun-dried tomatoes, parsley/basil & garlic clove. Transfer to a dish or pestle and mortar and add your kickin' and smokin', paprika, pine nuts and grated parmesan, stir together until you have something of a paste.
Boil your pasta. If you find your pesto is too thick, you can always add a splash of salted pasta water or use a food processor for a smoother consistency.