Whether pimping up pasta, or looking for an excuse to say something fancy like ‘crudities’, this little nutty red pepper number has you covered.
Nutty PERi-PERi Pesto
Prep: 5mins
Cook: 25mins
Cook: 25mins
5
Download recipe
Opens in a new window
Ingredients
80g PERi-PERi sauce (choose your flavour)
2 red peppers, diced
1 tbsp. olive oil
120g chopped mixed nuts (hazelnuts, walnuts and almonds)
120ml water
Serve with pasta, crudities or leftover chicken
Method
Step 1
Preheat oven to 160°c. Place peppers onto a lined baking tray, drizzle with oil and pop into the oven for 20mins.
Step 2
Place cooked peppers, PERi-PERi sauce and water in a blender and blitz until smooth.
Step 3
Once smooth, add nuts and blend again until smooth.
Step 4
Divide into 5 containers and refrigerate for up to 4 days. Enjoy with crudités, pasta or chicken - sorted!
PERi-PERi FLAVOURS
-
A mere hint of heat but a tidal wave of flavour.
Where to find us
-
Hits the spot without scalding your tonsils.
Where to find us
-
Hits the spot without scalding your tonsils.
Where to find us
-
Highly combustible - proceed with caution.
Where to find us
-
Like tackling a ferociously fiery dragon.
Where to find us
