This is one of those pestos  that I try to have always in my fridge. I use it to spice up vegetables or just wit a little labneh on grilled aubergines, even baked potatoes and grilled calamari.
The possibilities are endless!

• preheat the oven to 220 ˚
• 4 red peperoni
• 4 long red chillis
• 1 green long chilli
• 1 sweet white onion
• some fresh mint
• 2 tablespoon pomegranate molasses
• juice of 1 lemon
• salt and black pepper to taste
• 3 tablespoons good olive oil plus some extra to seal the jar

• line a oven tray with baking paper
• slice the onion in thick slices and drizzle a little olive oil over it
• put the peperoni, chillies and onion on the baking tray
• bake for about 15 minutes or until the peperoni and chilli start to blister
• seal them in a plastic bag, so that the steam loosens the skin
• when cool enough to handle, skin them and remove the seeds
• cut the peperoni into pieces

• put the cleaned peperoni and chillies in your magi mix
• add all the other ingredients and pulse until you get a fairly smooth purée
• taste and adjust seasoning

• you can spoon the peperoni pesto into a glass jar and seal with a little olive oil
• put it in the fridge, it will stay (if you can resist it) for over 1 week