Serves 6
1 hour 20 minutes
Ingredients
Red Peppers 3
Garlic 1 cloves
Pine Kernels 30g
Almonds 30g
Sun-dried Tomatoes 100g
Parmesan 20g, grated
Oil 60ml
Parsley 15g
Chilli powder 1 tsp
Lemon 1/2, juice of
Honey 1 tsp
Salt pinch
Pepper 10 grinds
Method
Start by roasting the peppers. Preheat the oven to 200 degrees celsius. Cut the peppers in half and remove the stalk and seeds. Place the pepper halves on a baking sheet lined with baking pepper. Drizzle them with oil and place them in the oven for 40 minutes.
Once cooked, they should be slightly charred. Remove them and place them straight into a freezer bag before sealing it. This steams the peppers making it easier to remove their skins. Let them sit in the sealed bag for 30 minutes.
Meanwhile toast the pine kernels and almonds in a hot dry frying pan for 3 minutes until slightly fragrant.
Place all the ingredients into a food processor and gently blitz until a rough paste. If it's too thick add a bit more oil or a splash of water.
Serve with your choice of pasta, eat and enjoy!
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