Red Pesto from Grilled Bell Peppers with Tomatoes and Grilled Shrimp

Preheat the oven to 200 °C. Halve the bell peppers, remove the seeds, and place them skin-side up on a baking sheet lined with parchment paper. Roast until the skin blisters and is almost black in some spots (approx. 20 minutes).

Immediately transfer the hot bell peppers to a bowl, cover with cling film, and let rest briefly. Afterwards, the skin will peel off easily. Place the peeled bell peppers in a blender.

Score the tomatoes crosswise, briefly blanch in boiling water, then shock in ice water. Peel off the skin, halve the tomatoes, and remove the watery interior with the seeds. Add the flesh to the blender along with grated Parmesan, pine nuts, olive oil, garlic, and basil. Blend everything to a smooth consistency and season with salt and pepper.