Roasted Red Pepper Pasta Sauce
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 wholewheat or brown rice pasta, but I often have this on its own as a tapenade on a cracker or 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 health skin.
It would also work well with different nuts or seeds - walnuts, pine, pistachio etc so feel free to experiement.
3 peppers - red/orange/yellow
1 small clove garlic
25g almonds
25g mixed seeds - such as sunflower, flax, sesame
Olive oil and rapeseed oil - 2-3 tablespoons
Pre heat the oven to 200 degrees C.
Slice up the 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.
Place into a food processor or use a hand blender to 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 air tight container or jam jar with a slick of oil over the top and it will keep for well over a week.
For more photos go to Roasted Red Pepper Pasta Sauce
