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Preparation
in 10 minutes
Cooking
in 30 minutes
- Warm up oven to 250 C.
- Cut the peppers lenghtwise in half. Remove the seeds.
- Place the peppers cut side down on a baking sheet. Roast for about 30 minutes or until skins are are charred.
- Cover the peppers with foil and let cool down. Peel off the skins and discard them.
- Place all the pesto ingredients into food processor and run until smooth.
- Serve with pasta or as a spread on a bread.
Ingredients
400
g
red bell pepper
60
ml
olive oil
1
tbsp
lemon juice
2
garlic cloves
1
handful
basil leaves
1
handful
Parmesan cheese, grated
1
pinch/es of
black pepper
1
pinch/es of
salt
400
g
For serving:
basil leaves
Nutritional & Dietary
Gluten-free
No eggs added
No nuts added
No oat added
No sesame added
No soya added
No yeast added
Palm oil free
Wheat free
Vegetarian
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