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Red pepper pesto

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Ingredients

250g, drained weight Jar red peppers
1tbsp Tomato puree
100ml Olive oil
15g Parsley
50g Whole Almonds Peeled and blanched
25g Pecorino cheese Grated
1 Red chilli
2 cloves Garlic Peeled
1/2 tsp Fennel seeds
Salt and pepper To season

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Red pepper pesto

Features:
    • Serves 4
    • Easy

    Directions

    Super fast pasta sauce that can be made in less than the time it takes for the pasta to boil!

    This recipe makes enough to stir into pasta for a family of 4 and with a similar quantity left over which can be kept refrigerated for 3-4 days, or frozen.

    Spice levels can be altered depending how spicy the kids can manage. This recipe makes a mild version but you can add chilli flakes to give it a bit more kick if required.

    It is delicious just stirred through pasta but I think adding some tender cooked stem broccoli or curly kale adds some extra flavour and extra family vitamins to the dish!

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    Steps

    1
    Done

    Place all ingredients in a food processor or mini chopper. Blend until smooth

    2
    Done

    Stir through cooked pasta. Allow 2 dsp per adult portion and 1 dsp per child portion of pasta.

    Alison Lyles

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