Charred pepper pesto

Name: Charred pepper pesto
Total time: 10 min
Yield: 13 portions
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

With toasted thyme & hazelnuts

Makes 13 portions

Cooks In10 minutes

DifficultySuper easy

Jamie Magazine Vegetables Quick & easy recipes Quick & healthy recipes Quick fixes 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

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

Jamie Magazine

By Christina Mackenzie

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.