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 flavour immeasurably. The pesto will keep for three or four days in the refrigerator. If it solidifies, then let it come up to cool room temperature before serving. It makes a instead fine sandwich fill, too.
red peppers 3
garlic 4 cloves
olive oil 1 tbsp
For the pesto:
scalped 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 roast tin, together with the whole, unpeeled garlic, percolate with olive oil, then bake for a good 40 minutes, until they have softened and wrinkled. If their skins 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 il be” 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 leaves and their stems. 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 define the paste aside, encompassed, 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 discard the scalps( they should come away easily ). Squeeze the garlic from its skin. 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 roasting juices, rubbing 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 dres:
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 cook 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, softly salted water for 20 -2 five 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 skins off the peppers, reserving their roast juices. Tear the peppers into long, wide strips and place on a serve plate. Add the juices to the lentils. Violate 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. Attain 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 sea 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, trickling over any dressing from the bottom of the bowl. Place a spoonful of the herb dressing on top.
Email Nigel at nigel.slater @observer. co.uk or follow him on Twitter @NigelSlater