Put the peppers in the oven at 180°C (356°F), for about 15 minutes, until the skin begins to lift off. Put the hot peppers into a plastic bag for a couple minutes to facilitate peeling them. Remove the seeds and ribs and chop. As with classic pesto, a wooden or marble mortar and pestle can be used to crush and combine the ingredients. This method brings out the flavour of the sauce. Naturally, to save time, a blender or food processor can be used to mix the peppers with the other ingredients.
A tip: before adding the garlic, soak it in water for half an hour and remove the green sprout found inside the clove. This will make it much less pungent in the sauce-and in the mouth.
The sauce’s natural flavour is accentuated by a small quantity of salt and the absence of black or chilli pepper. This red pepper pesto is recommended for children and for those who don't like, or desire to eat, salt or peppers. You can use it to dress all types of pasta or rice, to prepare delicious bruschetta, and to add flavour to vegetables or meat, both raw and cooked. Those who like spicier flavours will have the "difficult" task of adding a pinch of chilli pepper and/or salt.