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Red pepper pesto

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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

    • Serves 4
    • Easy


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


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

    Alison Lyles

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