Roasted Red Pepper Pesto
This is enough to make enough of my chicken and roasted red pepper pesto rescue pasta sauce for four hungry adults. However it should keep in the fridge for 3-5 days.
- 1 red pepper
- 1 garlic clove
- 30 g pine nuts
- 20 g parmesan
- 2 tbsp extra virgin olive oil
- Salt and Pepper
Roast the pepper in the oven at 180C for 30 minutes.
Once the pepper is done, add everything into a blender and whiz until smooth. Told you it was easy!