Simply red: roast peppers and toasted almond pesto. Photo: Jonathan Lovekin for the Observer
Dont be seduced to skip the toasting of the almonds, it deepens their flavor immeasurably. The pesto will keep for three or four days in the fridge. If it solidifies, then let it come up to cool room temperature before serving. It makes a rather fine sandwich filling, too.
red pepper 3
garlic 4 cloves
olive oil 1 tbsp
For the pesto:
skinned almonds 100 g
garlic 1 small clove
basil 50 g
lemon juice 1 tbsp
white wine vinegar 1 tbsp
olive oil 75 ml, plus a little extra
parmesan 60 g, grated
Set the oven at 200 C/ gas mark 6. Wipe the peppers, cut them in half lengthways and remove any white cores. Place the peppers cut side down in a cook tin, along with the whole, unpeeled garlic, trickle with olive oil, then cook for a good 40 minutes, until they have softened and wrinkled. If their scalps have blackened then all to the good.
Make the pesto: set the almonds in a shallow pan and softly brown them over a moderate hot, tossing them around the pan from time to time until they are golden and toasted. Dont let anything distract you almonds can burn in seconds.
Put the nuts into the bowl of a food processor, then add the peeled cleave of garlic and the basil foliages and their stalks. Process to a coarse paste, add the lemon juice and white wine vinegar, then blend in the olive oil, taking care not to reduce the mixture to a smooth paste.
Stir in the grated parmesan and set the paste aside, covered, in a cool place.
Remove the peppers from the oven and let them relax for a few minutes until cool enough to handle. Peel off and dispose the scalps( they should come away easily ). Squeeze the garlic from its scalp. Place the skinned peppers on a serving dish, dot with the roasted garlic.
Pour a little more oil into the roasting tin. Stir to mix with the cook juices, scraping up any deliciousness from the pan, then trickle over the peppers. Serve at room temperature, with a bowl of the toasted almond pesto, stirred at the last minute.
Lentils, peppers and gorgonzola
romano peppers 6
olive oil 2 tbsp
red onion 1, medium-sized
white wine vinegar 3 tbsp
lentils small and dark green, such as le Puy1 50 g
parsley a small bunch( 20 g)
gorgonzola 200 g
For the dressing:
basil 25 g
parsley 15 g
red chilli small and mild
shelled walnuts 50 g
olive oil 6 tbsp
lemon juice 3 tbsp
Heat the oven to 200 C/ gas mark 6. Place the whole peppers in a roasting tin, add the olive oil and 2 tbsp of water and bake for 30 -4 0 minutes until they have collapsed and the skin is black in patches. Remove them from the oven.
Peel and finely slice the onion, set it in a small mixing bowl then cover with the vinegar and put aside for at the least 40 minutes. Turn the onion over in the vinegar from time to time to ensure it is evenly marinated.
Boil the lentils in a pan of deep, lightly salted water for 20 -2 5 minutes until tender but with a little bite in them. Drain them in a sieve, put in a bowl then add the drained onion to them.
Peel the scalps off the peppers, reserving their cook juices. Tear the peppers into long, broad strips and place on a serving plate. Add the juices to the lentils. Transgress the gorgonzola into bite-sized pieces and add to the lentils.
Roughly chop the parsley. If the leaves are small, I like to leave them whole. Stimulate the herb dressing by putting the basil leaves and stems and parsley leaves into a food processor or blender, with the chilli( halved and seeds removed ), shelled walnuts, olive oil and a pinch of ocean salt, and processing to a coarse green paste. Taste the paste for seasoning and add salt and lemon juice as necessary.
Spoon the lentils and cheese on to the peppers, percolating over any dressing from the bottom of the bowl. Place a spoonful of the herb garmenting on top.
Email Nigel at nigel.slater @observer. co.uk or follow him on Twitter @NigelSlater