For years I was buying Barilla Pesto, but then the supply suddenly dried up. Pasta being the best way I could stuff veggies into my son’s diet, I searched through various recipes and arrived at this. Made with ingredients easily available in India, turns out quite close to the original and is really yum.
Char the red bell peppers completely on an open flame and, once done, keep them in a bowl covered with cling film till they cool. This will make the skin come off easily. Peel off the charred skin, cut in half, remove the stem and seeds, and keep aside.
In a pan, take 1 tsp extra virgin olive oil and sauté the chopped onion, garlic, sun-dried tomato, and tomato paste. Cook only enough to remove the rawness.
Once everything has cooled down a bit, put the charred peppers and onion mix along with all the other ingredients in a blender and make into a smooth paste.
Pour into a dry airtight jar and keep in fridge for up to a month.
Refrigerate
Not just a pasta sauce, it can also be used as a dip, spread, and to coat and pan-fry chicken/paneer.
*To make your own ricotta, just put a 500 ml packet of full cream milk on the gas stove & add 1½ tbsp white vinegar with ½ tbsp water mixed to it, just before it is about to boil over. Stir well and it will curdle. Pass the milk through a cheesecloth and it is ready to use.
