Smoked garlic and red pepper pesto

Delicious home made pesto, keep in a sterilised jar in the fridge for 2 weeks.

INGREDIENTS

4 red peppers
1tbsp olive oil (plus extra)
85g pumpkin seeds
4tsp Bart smoked garlic
50g parmesan (grated)
1tsp Bart cayenne pepper
CuisineItalian
SeasonSpring, Summer, Autumn, Winter
IngredientsVeg
LifestyleVegetarian, Healthy
OccasionsMid week meal
CoursesMain, Easy
Cook Time35 Minutes
Prep Time10 Minutes

METHOD

  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 and toss with oil and sprinkle with a little salt. Roast for 35 minutes, shaking the pan halfway through to shuffle the veg. While the peppers are cooking, toast the pumpkin seeds in a dry frying pan until they start to pop then set aside.
  2. When the peppers are cooked 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 has reached a pesto consistency.

Tip: Also makes a great dip

Smoked garlic and red pepper pesto

Delicious home made pesto, keep in a sterilised jar in the fridge for 2 weeks.

4 red peppers
1tbsp olive oil (plus extra)
85g pumpkin seeds
4tsp Bart smoked garlic
50g parmesan (grated)
1tsp Bart cayenne pepper
  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 and toss with oil and sprinkle with a little salt. Roast for 35 minutes, shaking the pan halfway through to shuffle the veg. While the peppers are cooking, toast the pumpkin seeds in a dry frying pan until they start to pop then set aside.
  2. When the peppers are cooked 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 has reached a pesto consistency.

Tip: Also makes a great dip

Products Used

BART3088 JAR SMALL SPICE GARLIC SMOKED
BART3088 JAR SMALL SPICE CAYENNE

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