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
1Put 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
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