- 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
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.