Walnut-Red Pepper-Pesto with Tomami

#1, #2

vegan, vegetarian

spread & sandwich

easy

Dirk Reininghaus

INGREDIENTS FOR 4 PERSONS

• 100 g peeled walnuts
• 4 red peppers
• 3 tbsp. olive oil
• 2 tbsp. Tomami Tomato
• 1 tbsp. Tomami Umami
• 4 tbsp. panko flour (available in Asian/specialist shops)
• 1 ½ tbsp. Harissa paste
• 1 tsp. cinnamon powder
• Maldon Sea Salt
• 2 tbsp. lemon juice
• Fresh coriander leaves

INSTRUCTIONS

De-seed and quarter the peppers. Place on a baking sheet with the skin side facing up and put into the oven on the top rail under the grill. When black bubbles form on the peppers after approx. 5-7 minutes, remove from the oven and immediately cover with a water-soaked kitchen towel. After about 5 minutes the peppers will be easy to peel. If you do not have an oven with a grill, you can do this with the help of a Bunsen burner. Then put everything in a tall cup or container (except for the coriander), mix and season to taste. If the mixture is too thin, add some Panko flour and mix again. Serving suggestion: Serve in four small bowls and decorate with a few coriander leaves.
A Tomami recipe by Dirk Reininghaus. Goes very well with antipasti, cheese or tapas. In addition, the pesto can be extended with cream, wine etc. and used as a pasta sauce.