This is a really quick and easy alternative recipe if you fancy jazzing up your standard pesto pasta evenings!

SERVES 4- COOKING TIME: 30 MINUTES

Ingredients:

• 2 large red peppers. I used pointed ones, but bell peppers work just as well.
• 1-2 cloves of garlic, roughly chopped
• 1-2 fresh red chillies. The amount you add depends on how much heat you like!
• 30g ground almonds
• 2 tbsp olive oil
• 25g Parmesan cheese
• small handful of fresh basil (optional)
• pinch of sea salt and black pepper

Method:

1. Heat the oven to 200C/400F/Gas mark 6. Place the peppers on a baking tray and bung them in. You want to roast the peppers for 20-25 minutes, turning them over once about halfway through. You want the skin to start to char and the pepper to deflate. Once done, remove from the oven and when they’re cool enough to handle, carefully peel off the skin and remove the seeds from the inside. It’s best to do this over a small bowl so that none of those lovely roasting juices are wasted!
2. Add the peppers, any leftover liquid and the remaining ingredients to a food processor and whizz. And voila! You can serve this with pasta, stuffed into a chicken breast or even dolloped over a fresh-out-of-the-oven pizza!