Roasted Red Pepper Pasta Sauce

Ingredients

3 peppers - red/orange/yellow

1 small garlic clove

25g almonds

25g mixed seeds such as sunflower, flax, sesame

2-3 tbsp olive oil and rapeseed oil

Method

Preheat the oven to 200C.

Slice your peppers and place onto a roasting tray. Drizzle with a little rapeseed oil and roast for 20-30 minutes until softened and taking on colour.

We all know that pesto is a favourite with children and this recipe is tasty, easy to make and full of wonderful goodness. It is great to keep in a jar in the fridge to have on hand when you are short of time. It works brilliantly as a sauce for whole wheat or brown rice or pasta but I often have this on its own as a tapenade on a cracker or with crudites.

Peppers are packed with vitamins A & C, both key for supporting the immune system. Seeds provide a protein hit, as well as omega 6 oils which are great for healthy skin.

It would also work well with different nuts or seeds - walnuts, pine, pistachio, etc so feel free to experiment.

Place into a Magimix or a hand blender and blitz until a paste.

Add in the garlic, almonds and seeds and again blitz until a paste, adding in the olive oil to help emulsify and loosen slightly.

Keep in an airtight container or jam jar with a slick of oil over the top and it will keep for well over a week.

Looking for more ideas?

Have a look at more side dishes including Guacomole, Hummus and Smoked Salmon Dip/Pasta Sauce.

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