Red Pepper Pesto

 

Serves 6

 

Great for soups, pasta and flavouring in casseroles

 

 

Ingredients

 

• Large handful pine nuts

• 4-5 fat garlic cloves, peeled and finely chopped

• 200g roasted red peppers (I use these from a jar in water or oil, not spiced)

• 100g grated Parmesan cheese

• Half a cup of olive oil

• Seasoning

 

 

Method

 

Combine all the ingredients into a food processor and pulse.    You can season and adjust ingredients to taste, if necessary add a little exta oil for a thinner consistency.

This keeps for several days in a sealed container in the fridge.