Parsley Pesto, roasted Pepper Pasta

A huge bunch of flatleaf parsley sat in my fridge. I did not want to chop it all to put in the freezer, but what was the next thing to use it up. Pesto.

The definition of Pesto Genovese is very different from what I used. Parsley instead of basil, almonds instead of pine nuts, Gryêre instead of Parmesan

I should not call it pesto. But everyone knows what to look at when they hear the name.

A green bell pepper is not my favourite kind of vegetable. The unripe one is giving me problems. Solution, use a speed peeler and get most of the skin off. Use a very hot pan and a little olive oil and get most of the rest off by scraping the black parts away.

Recipe for 2:
225 g Linguine pasta
large bunch of flatleaf parsley
1 Green bell pepper
35 g whole almonds
2 Cloves of garlic
30 g Gryêre cheese
15 g Pecorino for later
Salt and pepper
Enough olive oil to make a smooth blend

Roast the almonds in a pan without oil.
Roughly chop the parsley and the cheese.
Cook the pasta and drain and keep some pasta water.
Grill the pepper and skin it.
Put all ingredients in a blender and make a pesto.
Mix some pasta water  with the pesto and the pasta.
Grate some Parmesan on top.