SMOKED GARLIC AND RED PEPPER PESTO

2016-09-21
  • Prep Time : 0m
  • Cook Time : 0m
  • Ready In : 0m

Vital Statistics

Preparation Time

15 minutes

Cooking Time

35 minutes

Serves

1 Jar

Ingredients

  • 4 red peppers
  • 1 tbsp olive oil plus extra
  • 85g pumpkin seeds
  • 4 tsp Bart Smoked Garlic
  • 50g parmesan, grated
  • 1 Bart tsp cayenne pepper

    1. Heat the oven to 200C/180C Fan. Cut the cheeks from the peppers and discard the stems and seeds. Put into a large roasting tin and toss with oil and sprinkle with a little salt. Roast for 35 minutes, shaking the pan halfway through to shuffle the veg. While the peppers are cooking, toast the pumpkin seeds in a dry frying pan until they start to pop then set aside.
    2. When the peppers are cooked put into the processor with all the other pesto ingredients. Whizz until smooth then with the processor still running drizzle some extra oil in until it has reached a pesto consistency.

Tip: Also makes a great dip

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