Red Pepper Pesto Pasta
This dish is super simple to make and a total crowd-pleaser—well worth trying!
Takes
Serves 4
Ingredients
- 10 g of garlic (about 1–2 cloves, depending on your preference)
- 100 g almonds
- 150 ml olive oil (or use 75ml water and 75ml olive oil for a lower-fat version)
- 30 g fresh basil leaves (removed from stalk)
- 1 tsp salt
- 15 ml balsamic vinegar
- 10 ml lemon juice
- 100 g roasted red peppers (from a jar, drained and rinsed)
Instructions
- Prepare the IngredientsPeel your garlic and remove any tough stalks from the basil leaves.
- Blend the PestoPlace all ingredients in a food processor or blender.Blend until combined. If you prefer a chunky texture, pulse until you reach your desired consistency. For a super smooth pesto, blend for longer until it becomes creamy.
- Adjust the SeasoningTaste the pesto and adjust the seasoning as needed, adding more salt or lemon juice to suit your taste.
- Combine with PastaServe with 500g of cooked pasta of your choice. Generally, a ratio of 2 parts pasta to 1 part pesto creates the perfect balance.Enjoy!
