- ½ a bunch of fresh thyme
- 2 cloves of garlic
- 1 x 450 g jar of roasted red peppers
- 1 handful of hazelnuts
- 1 handful of freshly grated pecorino cheese
- extra virgin olive oil
- Pick the thyme leaves, peel the garlic and drain the peppers.
- Gently toast the thyme leaves and nuts until they start to colour, then blitz with the peppers and garlic.
- Season with sea salt and black pepper, then add the cheese and enough oil until you’ve got a good pesto texture.