A new take on pesto

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Prep Time: 00:20
Servings: 500ml
Cooking Time:
  • 2 - red peppers, grilled and skins removed
  • 2 - garlic cloves, peeled
  • 150g - sun-dried tomatoes
  • 250ml - feta cheese, crumbled
  • 50g - pine nuts or almonds
  • 250ml - olive oil
  • - salt and freshly ground black pepper, to taste
This sweet pepper and feta version is a brilliant addition to dishes.
Place all the ingredients, except the olive oil and seasoning, in a food processor and pulse until mixed – the mixture should still be slightly coarse.

Add the olive oil and pulse again until mixed. Season to taste with salt and freshly ground black pepper.


It’s always a good idea to have pesto in the refrigerator, as it’s perfect for stirring into pasta, spreading on a sandwich or grilled steak, or rubbing under the skin of a chicken before roasting.


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April 2023

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