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Prep Time: 00:20
Servings: 500ml
Cooking Time:
Ingredients
- 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
Method
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.
TIP:
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.
Add the olive oil and pulse again until mixed. Season to taste with salt and freshly ground black pepper.
TIP:
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.
