If you are looking for a quick dip or sauce idea, this pesto can become a good addition to the Christmas table. It's slightly smoky due to the char-grilling and thanks to the garlic a bit punchy.
2 bell peppers (red or orange)
2 sundried tomatoes
50g pine nuts
25g vegetarian pasta cheese
2 cloves of garlic
50ml olive oil
Groundnut oil for grilling
Cut the peppers in half or quarter them and then char-grill them on each side until they have distinct grilling marks. Let them cool.
Chop the sundried tomatoes small and soak them in water for about 15 minutes. Then drain the water of them.
Grate the vegetarian pasta cheese (parmesan equivalent).
Once the peppers have cooled, put them into a bowl with the rest of the ingredients and puree with a hand mixer to a smooth paste.
Serve as a dip or an additional sauce with the Christmas meal.