Yellow pepper pesto

Step by step

1. Cut the yellow peppers in half and remove the white ribs and seeds. Cut the pepper halves in two.

2. Put the peppers on a baking sheet lined with parchment paper and bake for 40 minutes at 200°C until the skins are wrinkled and peppers are charred.

3. Let cool off and remove the skins. Put aside.

4. Put the Parmesan cheese into the food processor and pulse until the cheese is finely grated.

5. Add the yellow peppers, pine nuts, olive oil, garlic and salt. Put on speed 2 and mix until it forms a paste.

6. Enjoy the pesto with pasta, on a sandwich or as a dip.