Charred pepper pesto

With toasted thyme & hazelnuts

Charred pepper pesto

Charred pepper pesto

Makes 13 portions
Cooks In10 minutes
DifficultySuper easy
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
Tap For Ingredients

Method

  1. Pick the thyme leaves, peel the garlic and drain the peppers.
  2. Gently toast the thyme leaves and nuts until they start to colour, then blitz with the peppers and garlic.
  3. Season with sea salt and black pepper, then add the cheese and enough oil until you've got a good pesto texture.