Red Pepper Pesto

Name: Red Pepper Pesto
Total time: 2400 s
Yield: Make 1 jar
Cuisine: British
Ingredients: 4 red peppers; 4 cloves garlic, skin on; 1 tbsp olive oil plus extra; 85 g pumpkin seeds; 50 g parmesan, grated; 1 tsp cayenne pepper

Alisons Kitchen @cook_9633423

Bristol

Use it with pasta, in soup, as a dip or spread over the base of a vegetable tart

Alisons Kitchen @cook_9633423

Bristol

Use it with pasta, in soup, as a dip or spread over the base of a vegetable tart

Saved

Ingredients

40 minutes

Make 1 jar

4red peppers
4 clovesgarlic, skin on
1 tbspolive oil plus extra
85 gpumpkin seeds
50 gparmesan, grated
1 tspcayenne pepper

Saved

Steps

40 minutes

1

Heat the oven to 200C/180C Fan. Cut the cheeks from the peppers and discard the stems and seeds. Put into a large roasting tin with the garlic and toss with oil and sprinkle with a little salt. Roast for 35 minutes, shaking the pan halfway through to shuffle the veg.
2

While the peppers are cooking, toast the pumpkin seeds in a dry frying pan until they start to pop then set aside. When the peppers are cooked, remove the skin from the garlic and put into the processor with all the other pesto ingredients. Whizz until smooth then with the processor still running drizzle some extra oil in until it reached a pesto consistency.
3

Keep in a sealed container in the fridge for 7-10 days. The pesto works well as a dip too.