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Rocket and red pepper pesto

By Hannah Lewry

Serves Makes 1 cup

Difficulty Easy

Prep Time 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

Grill the peppers – skin side up – until charred. Place in a bowl and cover with clingwrap until cooled, then peel and chop.
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.