Sweet Pepper and Feta Pesto

A New Take On Pesto

It’s always a good idea to have pesto in the refrigerator, as it’s perfect for stirring into pasta, spreading on a sandwich or grilled steak, or rubbing under the skin of a chicken before roasting

25 October 2014

Makes 500ml
Preparation Time 15-20 minutes

2 red peppers, grilled and skins removed
2 garlic cloves, peeled
150g sun-dried tomatoes
250ml feta cheese, crumbled
50g pine nuts or almonds
250ml olive oil
salt and freshly ground black pepper, to taste

1 Place all the ingredients, except the olive oil and seasoning, in a food processor and pulse until mixed – the mixture should still be slightly coarse.
2 Add the olive oil and pulse again until mixed. Season to taste with salt and freshly ground black pepper.

TIP It’s always a good idea to have pesto in the refrigerator, as it’s perfect for stirring into pasta, spreading on a sandwich or grilled steak, or rubbing under the skin of a chicken before roasting

Words and image: Home magazine