Roasted Red Pepper Pesto

13:47:00 Unknown 0 Comments

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