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A brown bowl with roast pepper pesto surrounded by garlic, red pepper, basil and peppercorns

Roast Pepper Pesto

Preparation Time | 5 mins

Cooking Time | 25 mins

Servings | 2-4

By | Mimi Spencer - Pimped by WillPowders

Another MCT Oil pesto which will provide your brain and body with good fats and keep you truly satiated.

Method

Step 1

Pop your red peppers on a baking tray and roast until charred at 180 Degrees Celsius.

Step 2

Pop your peppers in a blender with all the other ingredients and whizz until smooth. Season to taste.

Step 3

Serve over pasta, as a dip or as a toasted sourdough sandwich spread.

Ingredients

  • 2 Garlic cloves, peeled
  • 4 Red Peppers, seeds and stalks removed
  • 100g of Basil Leaves
  • 2 large scoops of MCT Oil or Olive Oil
  • Salt and Pepper

Featured Products

A brown bowl with roast pepper pesto surrounded by garlic, red pepper, basil and peppercorns
Pure MCT Oil

MCT Oil

£23.00
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WillPowders scoop an iridescent double ended measuring spoon with 15 ml and 5 ml measurements

The Scoop

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