This red chilli pesto with almonds, roasted tomatoes and bell pepper is spicy, sweet and tangy.
Chillies and garlic
Spread out red pepper, garlic (with skin), and cherry tomatoes in a baking tray.
Cover the bell pepper with a glass or ceramic bowl. After 10 minutes, open and peel the pepper. Remove the seeds.
Pulse until the ingredients are finely chopped. Add basil leaves and lemon juice.
Blend again. Slowly drizzle olive oil while the processor is on. Puree until you get the desired texture.