Red pesto recipe
 Red pesto is sweeter than the classic basil version, so it can be a great hit with families. Why not make a double batch: after you’ve enjoyed it with pasta, try serving with roast chicken for a summery Sunday lunch, stirring through freshly chopped tomatoes to top bruschetta, or spreading over salmon or meaty white fish fillets before baking. It also makes a great salad stirred through cooked and cooled grains such as rice or couscous, with some freshly chopped herbs or spring onions. 85g/3oz pine nuts or walnuts250g/9oz roasted red peppers from a jar (weighed after draining well), roughly chopped 8 sun-dried tomatoes from a jar, drained1 large garlic clove, quartered2 tbsp extra virgin olive oil20 basil leaves, plus extra to serve50g/1¾oz Parmesan (or similar vegetarian hard cheese), finely grated, plus extra to servesqueeze of lemon juice (or a drop of red wine vinegar)salt and freshly ground black pepper 85g/3oz pine nuts or walnuts 250g/9oz roasted red peppers from a jar (weighed after draining well), roughly chopped 8 sun-dried tomatoes from a jar, drained 1 large garlic clove, quartered 2 tbsp extra virgin olive oil 20 basil leaves, plus extra to serve 50g/1¾oz Parmesan (or similar vegetarian hard cheese), finely grated, plus extra to serve squeeze of lemon juice (or a drop of red wine vinegar) salt and freshly ground black pepper Method Tip the nuts into a frying pan over a medium–low heat and shake the pan occasionally until the pine nuts are golden brown, or the walnuts fragrant and browned on the edges. Tip into a bowl to cool a little.Put the drained peppers in a food processor with the tomatoes, garlic, olive oil and basil. Whizz to a pesto consistency. Pulse in the pine nuts, keeping some texture. Stir in the Parmesan, then taste and add salt, pepper and lemon juice (or vinegar) to season it to your liking. Use immediately or keep in a jar in the fridge for 3–5 days.To use, drain cooked pasta and return it to its pan. Add the pesto and stir through over the heat for a couple of minutes. Serve with extra basil or Parmesan sprinkled on top. Tip the nuts into a frying pan over a medium–low heat and shake the pan occasionally until the pine nuts are golden brown, or the walnuts fragrant and browned on the edges. Tip into a bowl to cool a little. Tip the nuts into a frying pan over a medium–low heat and shake the pan occasionally until the pine nuts are golden brown, or the walnuts fragrant and browned on the edges. Tip into a bowl to cool a little. Put the drained peppers in a food processor with the tomatoes, garlic, olive oil and basil. Whizz to a pesto consistency. Pulse in the pine nuts, keeping some texture. Stir in the Parmesan, then taste and add salt, pepper and lemon juice (or vinegar) to season it to your liking. Use immediately or keep in a jar in the fridge for 3–5 days. Put the drained peppers in a food processor with the tomatoes, garlic, olive oil and basil. Whizz to a pesto consistency. Pulse in the pine nuts, keeping some texture. Stir in the Parmesan, then taste and add salt, pepper and lemon juice (or vinegar) to season it to your liking. Use immediately or keep in a jar in the fridge for 3–5 days. To use, drain cooked pasta and return it to its pan. Add the pesto and stir through over the heat for a couple of minutes. Serve with extra basil or Parmesan sprinkled on top. To use, drain cooked pasta and return it to its pan. Add the pesto and stir through over the heat for a couple of minutes. Serve with extra basil or Parmesan sprinkled on top.