Red Pepper Pesto

I came across this recipe in an after work cookbook as a sauce to pour over white fish before baking in the oven.

The raw sauce tasted so good when licking the spoon that I decided cooking was too good for it, and Red Pepper Pesto was born. 

I usually make it with anchovies to give it a greater depth of flavour (don’t worry, it doesn’t taste fishy at all), but vegans or anchovy dodgers could add 1tsp of miso paste, 40g of soaked cashew nuts or nothing at all.

Serves 2

1 red pepper, de-seeded and roughly chopped 

1 small clove of garlic, peeled

1 tbsp olive oil

4 anchovy fillets

Put all the ingredients into a liquidiser jug and liquidise until smooth. Mix through over hot cooked pasta and eat.

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