Roasted red peppers pesto is our favorite healthy dip! It adds flavor and texture to a variety of dishes and sauces! Try it now!
Serves: 4 Preparation time: 5′ Cooks in: 25′ Ready in: 30′
7 jar roasted red peppers, drained
1 red chili pepper, seeded, chopped
3 tbsp blanched almonds, finely grated
½ lemon, zested
1 cup extra-virgin olive oil
1 garlic clove, finely chopped
1 tbsp red wine vinegar
1 cup feta cheese, crumbled
1 cup parsley, leaves finely chopped
salt, freshly-ground black pepper
In a pan heat a little olive oil on a medium heat and cook the chili pepper and garlic until softened and fragrant.
In a small food processor or mini chopper whizz parsley, 1/4 of the oil, chili peppers and garlic to a pesto consistency. Add grated almonds, the rest of the oil, peppers, vinegar, a little salt and lemon zest and whizz again to a pesto consistency.
Add feta cheese and whizz until nicely incorporated. Check for salt. Season with pepper. Keep in sterilized jars covered with olive oil and in the refrigerator for at least a week.