Roast the red bell pepper, optionally brushing it with olive oil. Wrap the onion and garlic cloves with aluminum foil.
Toast almonds. If your almonds aren’t hulled, cover them with boiling water for a few minutes to loosen their skins, then slip them off with your fingers when they are cool enough to handle. Try not to cut corners and use ready-blanched almonds, as nuts quickly lose their flavor without their protective skins. Toast the almonds in a non-stick frying pan, frequently stirring for a few minutes until they are pale gold.
Remove from the oven after 30 minutes and remove the seeds and peelings from the vegetables.
Blend all the ingredients in an immersion blender or food processor until the pesto reaches the desired consistency. You might have to stop and scrape down the sides with a spatula.
Adjust the seasoning. If you want it to be more garlicky, add an extra garlic clove. Add an optional tablespoon of olive oil or pasta water for a thinner and runnier pesto.
If making pasta
You can start boiling water before making your pesto because it is made fast!Boil the pasta, as per package directions, with salt. Before straining the pasta on a colander, save some of the pasta water, which will be starchy, so when you add the pesto to your strained pasta, you can add some water little by little to achieve the creamiest texture.
Video
Notes
Nutrition:Tofu: if using firm tofu. Add 2 tablespoons of cooked pasta water - or olive oil. You can omit these liquids if using silken tofu.Storing: cover with additional olive oil and sea in an airtight container, so it lasts more time in the fridge.Use Gluten-free pasta to make your dish gluten-free. The pesto itself is gluten-free.