Red pepper & Almond Pesto
Preparation : 3 min
Cooking : 20 min
Total time : 23 min Rest : 0 min
1 bowl
400 g red peppers, roasted (or from a jar)
100 g almonds, dry roast in a pan or oven (160 °C for 20 mins)
1 garlic clove
1 tsp chilli flakes
4 tsp balsamic vinegar glaze
100 g olive oil
0.5 tsp ras el hanout
1 tsp salt
1 pinch pepper
Associated products
RECIPE STEPS
1
Put all the ingredients for the pesto into the main bowl with the main blade and whiz until mixed and still grainy.
Serve at room temperature
- 400 g red peppers, roasted (or from a jar)
- 100 g almonds, dry roast in a pan or oven (160 °C for 20 mins)
- 1 garlic clove
- 1 tsp chilli flakes
- 4 tsp balsamic vinegar glaze
- 100 g olive oil
- 0.5 tsp ras el hanout
- 1 tsp salt
- 1 pinch pepper
