Roasted Bell Pepper Pesto with Tomatoes and Grilled Shrimp

Preheat the oven to 200 °C. Cut the bell peppers in half and remove the seeds. Place them on a baking tray lined with baking paper, skin side up. Roast them until the skin is almost charred in a few places, about 20 minutes.

Immediately transfer the bell peppers to a bowl, cover them with plastic wrap, and let them rest for a while. Afterwards, the skin will peel off easily. Remove the skin and place the bell peppers in a blender.

Score the tomatoes and blanch them in hot water. Transfer them to a bowl with ice water, then peel them. Cut the tomatoes in half and remove the liquid part with seeds from the inside. Place the pulp in the blender and add the grated cheese, pine nuts, oil, garlic, and basil. Blend everything well until you get a fine consistency. Season the pesto with salt and freshly ground black pepper. When serving, drizzle the pesto with a little olive oil.