#MeatfreeMonday: SMOKED GARLIC AND RED PEPPER PESTO
by Sarah Preece
This week’s meatless recipe comes once again thanks to Bart Ingredients. Pesto comes in many forms and is without a doubt an amazing ingredient to add to so many dishes to add flavour and richness. I find you can alter the recipes quite easilt too- minus the cheese and you have a vegan sauce that is equally as delicious.
4 red peppers
1 tbsp olive oil plus extra
85g pumpkin seeds
4 tsp Bart smoked garlic (available in Sainsbury’s)
50g parmesan, grated
1 tsp Bart cayenne pepper
Heat the oven to 200C/180C Fan. Cut the cheeks from the peppers and discard the stems and seeds. Put into a large roasting tin and toss with oil and sprinkle with a little salt. Roast for 35 minutes, shaking the pan halfway through to shuffle the veg. While the peppers are cooking, toast the pumpkin seeds in a dry frying pan until they start to pop then set aside.
When the peppers are cooked put into the processor with all the other pesto ingredients. Whizz until smooth then with the processor still running drizzle some extra oil in until it has reached a pesto consistency.
Tip: Also makes a great dip