This pesto is really easy to make and is great with pasta. Alternatively, I really like to use it instead of a tomato sauce on a tart or pizza!


  • 150 grams Roasted red peppers (from a jar)
  • 120 grams Olive Oil
  • 120 grams Tomato purée
  • 20 grams Almonds
  • 10 grams Pecorino cheese
  • 1 teaspoon Chilli flakes
  • 2 cloves Garlic
  • Lemon juice to taste


The method for this one is really easy.

  1. Start by chopping up the peppers and garlic and grating the cheese. This just helps the ingredients blend together more easily.
  2. Add the peppers, garlic, chilli flakes, tomato purée and cheese to a blender and blend it all together. Add the olive oil until you reach the desired consistency. You might find that you don’t use all of the oil.
  3. Remove from the blender to a mixing bowl.
  4. In a dry pan toast the almonds until they are golden brown, then chop them roughly and mix them into the pesto. I like to add these at the end as they will add bits of crunch and interest. If you put them in the blender they will be completely turned to dust.
  5. Finally season with salt and pepper and lemon juice to taste.

You can alter the method above to use either a pestle and mortar or simply chopping the ingredients. This will give you a chunkier result, which you may prefer!

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