Description
Pesto with a refreshingly spicy taste, you will enjoy not only as a Supplement to a piece of bread or as a salad dressing pasta, but also delicious with roasted meats or kebabs. Goes extremely well to the cheese plate with a glass of red wine, or just spread the pancakes with the addition of soft cheese. Today I served the pesto with cheese waffles - it was something...
Ingredients
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Pepper
4 piece
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Cashews
40 g
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Cheese
80 g
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Olive oil
50 ml
Cooking
Peppers (red is prettier) cut into halves, remove seeds and partitions. Put on a baking tray skin up and put it in the oven. Bake with the grill function, 10-20 minutes, until the peppers will not acquire a dark color, almost black. Roasted red peppers put into a package or foil and allow to rest for about 20 minutes.
The nuts dry on a dry pan. Grate the cheese. Peppers peel.
Nuts, cheese, peppers and vegetable oil grind using a blender. Add salt, pepper, sugar to taste. If you like spicy, you can finely chop the chilli. Pesto can be prepared in advance, a few days before serving. To store to spread out at once in clean jars, add a little vegetable oil and close
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