Paprika-almond pesto with chili

Name: Paprika-almond pesto with chili
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 red pepper (approx. 250 g); 4 TABLESPOONS Olive oil; 25 g chopped almonds; 1 red chilli pepper; 1 Garlic clove; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 red pepper (approx. 250 g)
4 TABLESPOONS Olive oil
25 g chopped almonds
1 red chilli pepper
1 Garlic clove
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
For the pesto, cut the peppers in half and place them on a baking tray lined with baking paper. Roast in a preheated oven (electric cooker: 250 °C/ circulating air: 225 °C/ gas: level 5) for approx. 5 minutes until the skin turns black and blisters.
2
Heat 1 tablespoon of oil in a frying pan and roast the almonds for about 4 minutes, turning them over. Remove the peppers from the oven and cover with damp kitchen paper. Wash, clean and roughly dice the chillies. Peel garlic.
3
Remove the pepper skin. Clean the peppers and dice them coarsely. Finely puree garlic, chilli, almonds, 3 tbsp. oil and paprika in a universal chopper. Season to taste with salt and pepper.