Walnut and Red Pepper Pesto

Or, a slight change on the subject. I have to admit that in this resurgence of winter (at least in Italy, N/A), a red pepper pesto might seem a little heretical, but we're in California, remember?


Walnut Red Pepper Pesto

red bell pepper about 300 gr, net
walnut about 100 gr
garlic 1-2 cloves
apple cider vinegar 1 tablespoon
lemon juice 1 tablespoon
honey 1 teaspoon
salt, pepper, cayenne pepper, cumin to taste

Roast bell pepper on the stove, peel them, discard the seeds and the white filaments and cut them in big pieces. Lightly toast the walnuts and grind them in the mixer along with peeled garlic cloves until they are creamy, but not yet oily. Add bell pepper pieces to the walnuts and puree them adding vinegar, lemon juice, a pinch of cumin, honey, salt, pepper and cayenne pepper.
Use it to dress an unusual pasta or simply spread it on toasted bread slices.