Red Pesto from Grilled Peppers with Tomatoes and Grilled Shrimp

INSTRUCTIONS

• 1
  Preheat the oven to 200 °C. Halve the peppers and remove the seeds. Place them on a baking sheet lined with parchment paper, skin side up. Bake until the skin is almost charred in several places. This takes approximately 20 minutes.
• 2
  Immediately transfer the peppers to a bowl, cover with plastic wrap, and let them rest for a while. The skin will then peel off easily. Remove the skin and transfer the peppers to a blender.
• 3
  Score the tomatoes and blanch them in hot water. Transfer them to a bowl of ice water and then peel off the skin. Cut the tomatoes in half and remove the liquid inner part with seeds. Place the flesh in a blender and add grated cheese, pine nuts, oil, garlic, and basil. Blend everything thoroughly until smooth. Season the pesto with salt and ground pepper. When serving, drizzle the pesto with olive oil.
• 4
  Seafood like grilled shrimp pairs excellently with the pesto. Prepare them by making skewers from cleaned shrimp. Season with salt, pepper, and drizzle with olive oil. Grill briefly on a hot grill on each side. The shrimp are done when their color changes from gray to white. Do not leave the shrimp in the heat longer than necessary to avoid drying them out.