Charred pepper pesto

  • 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


  1. Pick the thyme leaves, peel the garlic and drain the peppers.
  2. Gently toast the thyme leaves and nuts until they start to colour, then blitz with the peppers and garlic.
  3. Season with sea salt and black pepper, then add the cheese and enough oil until you’ve got a good pesto texture.

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