Roasted sweet red pepper, avocado and hazelnut pesto
Recipe type: Lunch/dinner, sauces
Serves: Serves 2
  • 2 sweet red peppers
  • 6 cloves of garlic
  • 4 tbsp of hazelnuts
  • 2-3 tsp red wine vinegar
  • ⅓ avocado
  1. Place the peppers under the grill on high for 5 minutes to char.
  2. Turn them over and place back in the grill for a further 5 minutes.
  3. Remove from the grill and set aside, by now they should be black all over and look really burnt!
  4. Place the hazelnuts and garlic on an oven tray and roast in a preheated oven for 25-30 minutes at 180 C/ 350 F.
  5. Meanwhile once the peppers are cool carefully peel off their outer charred skin.
  6. Remove the garlic and hazelnuts from the oven and set aside to cool.
  7. Once cool remove the skins from the hazelnuts by gently rubbing them with a tea towel. The skins probably wont come off one or tow of them and these ones are best just eaten!
  8. Peel the garlic and place in the bowl of the food processor along with the avocado, hazelnuts, red peppers and wine vinegar.
  9. Blitz until smooth, season and serve over some courgetti. Enjoy!
Recipe by The Good Food Goddess at