Roasted Red Pepper Pesto (alla Calabrese)
Pasta, Pesto, red pepper pesto, Red Pepper Sauce, Vegan Sauce
Salt and Pepper
Heat olive oil in a pan. Add
, roast over medium heat for a few minutes until golden brown.
Remove the seeds from the peppers and jalapenos, chop them into small pieces. Cut the garlic cloves into small pieces too.
Now put nuts, peppers, garlic and jalapenos in the
and chop everything finely.
, sriracha and
, stir well and season with salt and pepper.
Keep the pesto in an airtight glass. Cover it with a layer of olive oil, so you can keep it longer in the fridge. You can even store it in the fridge for up to 4 weeks.