A new take on pesto

This sweet pepper and feta version is a brilliant addition to dishes.
recipe, pesto
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Recipe from: 13 October 2015
Preparation time: 20 min


  • 2
    red peppers, grilled and skins removed
  • 2
    garlic cloves, peeled
  • 150
    sun-dried tomatoes
  • 250
    feta cheese, crumbled
  • 50
    pine nuts or almonds
  • 250
    olive oil
  • salt and freshly ground black pepper, to taste
Servings: Change Serving


Place all the ingredients, except the olive oil and seasoning, in a food processor and pulse until mixed – the mixture should still be slightly coarse.

Add the olive oil and pulse again until mixed. Season to taste with salt and freshly ground black pepper.


It’s always a good idea to have pesto in the refrigerator, as it’s perfect for stirring into pasta, spreading on a sandwich or grilled steak, or rubbing under the skin of a chicken before roasting.

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