Pestos are delicious and quick to prepare. How about a paprika pesto, for example? We have 3 delicious recipes for you.
Pestos are really a fine thing, because on the one hand they taste fantastic and on the other hand they can be used in many different ways. For example as a sauce, dip or as a spread. But the best thing about pesto is that you can prepare it yourself in no time.
But only eating the classic pesto alla Genovese can get boring at some point. If you like it a little fruitier, paprika pesto, for example, is just the right thing. It is flavorful and also very quick to prepare. Convince yourself and simply try one of the following recipes.
❖ Recipe 1 - Classic Pepper Pesto
Ingredients:
- 1 tbsp pine nuts
- 1/4 clove garlic
- 1 tbsp grated Parmesan
- 1 tablespoon olive oil
- 1 pinch of s alt and pepper
- Basil leaves to taste
- 150 gr pickled, grilled red peppers
Preparation:
First, roast the pine nuts in a pan without fat and then remove. In the meantime, drain the grilled peppers and coarsely puree with the pine nuts, garlic clove, parmesan, pinch of s alt, pepper and oil.
Tip: Just serve the pesto with spaghetti. Simply mix the cold pesto with the cooked pasta and arrange on the plate with a few basil leaves.
❖ Recipe 2 - Pepper Cashew Pesto
Ingredients:
- each 2 red and yellow peppers
- 60 gr cashew nuts
- 1 clove of garlic
- 1 tbsp tomato paste
- S alt to taste
- some Tabasco
Preparation:
Preheat the oven grill to the highest setting. In the meantime, clean the peppers, quarter them and remove the seeds, inner membranes and stem. Then place the pods on a baking sheet and grill for about five to ten minutes, just until the skin starts to blister black. Then take out the peppersCover with a damp cloth and leave to cool. Then skin and dice the peppers.
Roast the cashew nuts in a pan without fat and then chop very finely. Then mix with the diced peppers, the crushed garlic clove and the tomato paste and season with s alt and Tabasco.
❖ Recipe 3 - Pepper Tomato Pesto
Ingredients:
- 6 peppers
- 400 gr vine tomatoes
- 20 sun-dried tomatoes (without oil)
- 2 chili peppers
- 2 onions
- 2 garlic cloves
- a little olive oil
- Basil and oregano to taste
- Sugar, s alt and pepper to taste
Preparation:
Dice the vine tomatoes, sundried tomatoes, bell peppers and chillies and place in a blender. Then strain the mixture using a sieve. Then peel the onions and garlic cloves. Add both to the mixture and blend well again. Then season everything with basil, sugar, s alt and pepper and drizzle over olive oil if desired.
Tip: This will keep your pesto longer
If you only want to keep the pesto for a few days, you can use the refrigerator. With a little trick you can extend the shelf life to up to four weeks. To do this, simply smooth out your Pest and then apply a layer of olive oil on top.
If you want to preserve your pesto for a longer period of time, you can freeze it without any problems. Here it makes sense to fill the pesto in portions beforehand - for example in ice cube molds:
Another way of preserving your pesto is to preserve it. To do this, fill your pesto into sterile jars and seal them. Then place the glasses in a saucepan with gently boiling water. After about 30 minutes, you can take the glasses out of the water and let them cool upside down.