Red Pepper Pesto!

Perfect base for pasta dishes or to coat grilled meats!

Ingredients

• 1 Whole Red Pepper
• 250g Tomato Passata

Instructions

STEP 1:

1. Roast the pepper on the middle shelf of a hot over for 20 minutes until soft.

STEP 2:

2. Place in a plastic bag (a freezer bag for example) and seal. Allow to cool as the skin comes away from the flesh.

STEP 3:

3. When cool, peel off the skin and place the flesh (without the seeds) into a blender.

STEP 4:

4. Add the passata to the pepper in the blender, and blend until smooth.

STEP 5:

5. Use straight away or divide into portions and pop in the freezer. To reheat, just chuck it into a saucepan and allow to heat through on a medium heat.

STEP 6:

STEP 7:

This is great as a base for bolognese dishes or just stirred into cooked pasta. And for extra flavour add crushed garil or basil. Yummy 🙂