Normally I’m not really into the making pesto from other things than the normal basil, pine nuts and parmezan cheese trend, but this recipe caught my eye. Other than being a sauce type of thing, it isn’t related to pesto, it seems more like a romesco sauce (a Catalonian-Spanish red pepper and almond sauce). So why it is called pesto instead of romesco I’m not sure, but in the end a dish should be tasty, whatever its name is. And this sauce certainly is tasty! It has the sweetness from the paprika, the richness from the almonds and because of the smoky pimenton and roasted peppers it has a lovely depth of flavour. It can be served as a sauce for seafood, chicken, meats and vegetables, but it is also delicious as a dip with bread and crudité. Because of this versatility, and that you can keep it for a week in a clean jar in the fridge, it is worth it to make the whole recipe and use it for several different dishes.
Roasted paprika pesto (makes a large jar)
Adapted from “Annabel Langbein – The Free Range Cook”
6 red paprika’s
4 tbsp extra vierge olive oil
2 cloves of garlic, very finely chopped
1 tsp paprika powder
1 tsp pimenton de la vera
4 tbsp roasted almonds (use more for a thicker and richer sauce, and roast them for extra flavour)
salt and pepper
Place the paprika’s on a baking tray and roast them 15-20 minutes in a preheated oven of 240C, or until their skins become blistery and black. Take them from the oven and put them in a closed plastic bag, leave to cool for 20 minutes (they will be easier to peel this way).
Meanwhile heat the olive oil in a small skillet and fry the garlic and the paprika powders for a few seconds. This makes the taste more pronounced. Pour in a kitchen machine or blender.
Remove the skin and seeds from the paprika’s, but keep the juices. Add the paprika and juices to the garlic-paprika powder mixture, and add the almonds. Season with salt and pepper and blend to a smooth purée. Serve cold or gently heat it in a small pan to serve warm.