Roasted Red Pepper Pesto
I have recently changed my diet and to my greater disappointment found out that parmesan is not vegetarian. I also found out that vegetarian pesto is expensive! So, my solution was to make my own pesto. I had some red peppers left over from my chickpea salad, so I thought why not use them. Turns out homemade pesto is 10x better than store bought, and now I have loads on hand for sandwiches and pasta dishes. I hope you give it a try.
Makes approximately one jam jars worth
Ingredients
4 roasted red peppers (there are usually 6 in a large jar)
2 sundried tomatoes
2 tbsp of olive oil
a large handful of parsley (leaves and stalks)
2 garlic cloves, minced
2 tbsp of paprika
40g of vegetarian parmesan (or regular)
25g of roasted pistachios (you could also used roasted almonds, cashews or walnuts), roughly chopped
Preparation
- Optional: fry your garlic cloves and paprika on a gentle heat before adding to you food processor.
- Add all your ingredients to a food processor and whiz up until get your desired texture! Season with salt and pepper.
- Super easy, I hope you enjoy :)
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| On toast from my instagram |
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Courgette and Red Pepper Pesto with Orzo |
