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Categories:Viewed: 63 - Published at: 7 years ago
Ingredients
- 4 roasted red peppers (from a jar)
- 150 g sun-dried tomatoes (I used dried which had been allowed to soak in boiling water for 5 minutes)
- 14 cup almonds (with the skin on, sliced is ok)
- 1 garlic clove (or more to taste)
- 20 g parmesan cheese (any sharp tasting yellow cheese will do) or 20 g pecorino cheese (any sharp tasting yellow cheese will do)
- 2 tablespoons olive oil
- salt and pepper
Method
- Add all ingredients into a small blender and puree until a smooth paste.
- You may need to add a little cold water if the paste is too thick.
- Toss into hot pasta and serve.
- It lasts a few days in a tightly sealed container in the fridge.
