Red pesto from grilled peppers with tomatoes and grilled shrimp

Preheat the oven to 200 °C. Halve the peppers and remove the seeds. Arrange them on a baking sheet lined with parchment paper, skin side up. Bake until the skin is almost burnt in several places. This takes approximately 20 minutes.

Immediately transfer the peppers to a bowl, cover with cling film, and let them rest for a while. The skin will then be easy to peel off. Remove the skin and transfer the peppers to a blender.

Score the tomatoes and blanch them in hot water. Transfer them to a bowl with ice water, then peel off the skin. Halve the tomatoes and remove the liquid inner part with the seeds. Place the pulp in a blender and add the grated cheese, pine nuts, oil, garlic, and basil. Blend everything thoroughly until smooth. Season the pesto with salt and ground pepper. Drizzle with olive oil when serving.