Ingredients:
4 Red Peppers
2 Red Chili Peppers*
1/2 cup (2.5oz) Hazelnuts*
Large Handful of Fresh Basil Leaves
2 Garlic Cloves, crushed
3 tablespoons EVOO*
12oz Whole Wheat Linguine
Sea Salt & Black Pepper
Handful of Fresh Basil Leaves, Roughly Torn
* I used green because red chili weren't available; I also used pine nuts instead of hazel because they were also not available. And I used very little EVOO.
1. Preheat grill or broiler to high. Put the red peppers and chili peppers under the flame source, and cook, turning until they are black and charred all over. Put them immediately into a plastic bag. Seal and let sit for 5 minutes - the steam will help loosen the skins.
**I just put mine in the oven, and didn't bother peeling the skins**
2. Peel the peppers and the chilies, and remove their seeds with a teaspoon. Dry fry the hazelnuts over moderate heat, stirring frequently for 5 minutes or until golden. Allow the nuts to cool a little, then chop roughly. Put the basil, garlic, and nuts in a food processor, and process to a course paste. With the motor running, gradually add the olive oil (skipped this). Add the peppers and chilies and process against until the sauce is smooth.
3. Cook the pasta according to package directions. Drain, return linguine to saucepan and add pesto and a little olive oil. Toss well, season with salt & pepper, and scatter fresh basil over the top.
Yields: 4 very large servings, could make 6-8 servings out of it really.
Note: You must count the points for the nuts.
