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.
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
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).