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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.
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins


  • 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!