Jamie Magazine
By Christina Mackenzie
10 mins
Super easy
makes 13
Recipe From
Ingredients
½ a bunch of fresh thyme
2 cloves of garlic
1 x 450g jar roasted red peppers
30g hazelnuts
30g freshly grated pecorino cheese
extra virgin olive oil
Method
- Pick the thyme leaves, peel the garlic and drain the peppers.
- Gently toast the thyme leaves and nuts until they start to colour, then blitz with the peppers and garlic.
- Season with sea salt and black pepper, then add the cheese and enough oil until you've got a good pesto texture.
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