Name: Roast Pepper Pesto
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 2 Garlic cloves, peeled; 4 Red Peppers, seeds and stalks removed; 100g of Basil or Spinach Leaves; 2 large scoops of MCT Oil or Olive Oil; 50g of Sunflower Seeds (for added texture and nutrients); The juice of 1 Lemon; Salt and Pepper

1 min read

Roast Pepper Pesto

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

Ingredients:

2 Garlic cloves, peeled
4 Red Peppers, seeds and stalks removed
100g of Basil or Spinach Leaves
2 large scoops of MCT Oil or Olive Oil
50g of Sunflower Seeds (for added texture and nutrients)
The juice of 1 Lemon
Salt and Pepper

Products needed:

Instructions:

1. Pop your red peppers on a baking tray and roast until charred at 180 Degrees Celsius.
2. Pop your peppers in a blender with all the other ingredients and whizz until smooth. Season to taste.
3. Serve over pasta, as a dip or as a toasted sourdough sandwich spread.