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Rocket and red pepper pesto

By Hannah Lewry
Makes 1 cup
Easy
15 minutes

Ingredients

  • 2 large red peppers, quartered and seeded
  • 2 cloves garlic, chopped
  • 20 g rocket
  • ¼ cup olive oil
  • 75 g Parmesan, grated
  • ½ t salt
  • ¼ t chilli flakes

Method

  1. Grill the peppers – skin side up – until charred. Place in a bowl and cover with clingwrap until cooled, then peel and chop.
  2. Blend the garlic with the peppers and rocket. Add the oil and blend to form a paste. Stir in the Parmesan, seasoning and chilli flakes.