Who doesn’t love a big bowl of pasta?! This red pepper pesto is delicious. You can stir it through your favourite pasta and I like to add a variety of roasted vegetables, depending on what I have in the fridge. Protein wise, prawns or chicken go well.

Serves: About 6
Prep: 15 mins

Ingredients
200g sun-dried tomatoes
200g roasted red pepper
20g fresh basil
1 garlic clove
60g pine nuts
50g parmesan
50ml Extra Virgin Olive Oil
Salt and pepper to taste

Method

Heat oven to about 200 degrees and roast the red pepper until softened, about 15 mins.

Place all ingredients in a food processor and blend until smooth, use water to loosen if needed.

Add pesto to your favourite pasta. Enjoy! (Will keep in fridge for about 5 days)