Ingredients
· 4 red peppers, roasted and skins and seeds removed
· 1 large bunch basil
· 1 tablespoon celery leaves
· 1 tablespoon parsley leaves
· 4 cloves garlic, roughly chopped
· ¼-1/2 cup olive oil, or as needed
· 1/2 cup almonds
· ½ cup parmesan, grated plus more to serve
· 2 cups roasted corn, if fresh, removed from cob, if frozen, at room temperature
· 1 pound dried pasta
· Salt & Pepper to taste
Method:
1. On a grill or under a broiler, roast peppers until skin is charred. Set aside in a bowl covered with plastic wrap for 10 minutes. Remove skins and seeds and place directly into a food processor bowl.
2. Into food processor bowl, add basil, celery leaves, parsley, garlic, almonds and parmesan. Pulse to combine. Once combined, turn food processor on low and drizzle in oil as needed, turning speed to high if necessary and occasionally scraping the bowl. Season as needed with salt and pepper. Once pesto has formed, set aside until ready to use.
3. Bring a large pot of water to boil. Add salt to water. Cook pasta according to directions, err on the side of al dente. Drain and place in a large bowl. Toss with corn and red pesto.
4. Serve topped with grated parmesan and bread, if desired. Enjoy!