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Charred pepper pesto
With toasted thyme & hazelnuts
Vegetarian
v
Gluten-free
gf
Charred pepper pesto
With toasted thyme & hazelnuts
Vegetarian
v
Gluten-free
gf
Makes
13 portions
Cooks In
10 minutes
Difficulty
Super easy
Jamie Magazine
Vegetables
Quick & easy recipes
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Sauces & condiments
Nutrition per serving
Calories
41
2%
Fat
3.5g
5%
Saturates
0.8g
4%
Sugars
0.8g
1%
Salt
0.1g
2%
Protein
1g
2%
Carbs
1.2g
0%
Fibre
0.5g
-
Of an adult's reference intake
Recipe From
Jamie Magazine
By Christina Mackenzie
Tap For Method
Ingredients
½ a bunch of fresh thyme
2 cloves of garlic
1 x 450 g jar of roasted red peppers
1 handful of hazelnuts
1 handful of freshly grated pecorino cheese
extra virgin olive oil
Tap For Method
Recipe From
Jamie Magazine
By Christina Mackenzie
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Tap For Ingredients
Method
Pick the thyme leaves, peel the garlic and drain the peppers.
Gently toast the thyme leaves and nuts until they start to colour, then blitz with the peppers and garlic.
Season with sea salt and black pepper, then add the cheese and enough oil until you've got a good pesto texture.
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