Roast Pepper Pesto

• 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

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.