Fire Entree: Roasted Pepper Pesto

Prep: 20 mins
Cook: 25 mins + 25 cooling
Makes: 2 cups

6 red peppers
1/4 cup extra virgin olive oil
2 cloves garlic, crushed
1 tsp paprika
1 tsp smoked paprika
1/4 cup almonds, roasted
1/4 cup fresh coriander, chopped
salt and ground black pepper

1) Rinse peppers and pat dry.  Place on a baking tray and roast at 240C for 15 - 20 minutes until the skin is blistered and blackened.  Remove from the oven and cover with a teatowel or put into a plastic bag to sweat. Set aside and cool for 20 minutes.

2) While the peppers cool, heat oil in a small pan and sizzle the garlic and paprika for a few seconds to bring out the flavour.  Place this into a food processor or blender.

3) Remove the skins and seeds from the peppers, saving the juices.  Place the flesh and any reserved juices in the food processor or blender with garlic and paprika mixture.  Add the almonds and coriander.  Season with salt and pepper and puree till smooth.  If covered, keeps for a week in the fridge.

Source: Annabel Langbein - The Free Range Cook