Red Pepper Pesto

This is probably the easiest recipe yet- 3 ingredients (sweet peppers, salty Parmesan and a handful of pine nuts), 1 food processor and 1 minute of blitzing time. Unlike most pestos you don't need any olive - the jarred peppers usual retain quite a lot of moisture- but if you find your pesto is on the dry side then just add a tablespoon of olive oil to loosen it. We love it simply tossed through pasta or spread over leftover flatbread, topped with mozzarella cheese and toasted under the grill for a cheat's pizza.

Makes one jam jars worth


250g jarred red peppers, drained weight

60g Parmesan, grated

45g pine nuts- (hazelnuts are also fantastic if you have no nut allergies)

freshly ground black pepper, optional


Place all the ingredients in a food processor and blitz until a rough puree. Pour into a sterilised jam jar and keep in the fridge for up to a week.