• Ipashri

Roasted Pepper Pesto

This pesto is delicious on crackers, on lentil pasta, or zucchini noodles. I make double the batch and freeze half the quantity and I use it on the days I don’t have time to cook after a long day at work. I quickly boil some lentil pasta, roast some vegetables mix everything together and top it off with this yummy pesto.



INGREDIENTS

I red pepper

1lb cherry tomatoes

1 bulb garlic

3 tbsp pine nuts

2 oz parmesan cheese (optional)

1 tbsp coconut vinegar or apple cider vinegar

1 red chilli

Handful of basil

Salt and pepper

PREPERATION

1. Preheat oven to 350° F.

2. Deseed and roughly chop the peppers.

3. Roast pepper, tomatoes and garlic in a baking tray, for 1 hour.

4. Squeeze the roasted garlic out of their skins. Add all the ingredients to the food processor.

5. Blend everything together until you reach a desired consistency (I like mine coarse).

Subscribe to our blog + get INSTANT ACCESS
to our e-book on "Healthy Fats"