We all know that pasta is a favourite with children and this recipe is tasty, easy to make and full of wonderful goodness. It is great to keep in a jar in the fridge to have on hand when you are short of time. It works brilliantly as a sauce for whole wheat or brown rice or pasta but I often have this on its own as a tapenade on a cracker or with crudites.
Peppers are packed with vitamins A and C, both key for supporting the immune system. Seeds provide a protein hit, as well as omega 6 oils which are great for healthy skin.
This sauce would also work well with different nuts or seeds – walnuts, pine, pistachio, etc – so feel free to experiment.
- 3 peppers - red/orange/yellow
- 1 small garlic clove
- 25g almonds
- 25g mixed seeds such as sunflower, flax, sesame
- 2-3 tbsp olive oil and rapeseed oil
- Preheat the oven to 200C.
- Slice your peppers and place onto a roasting tray. Drizzle with a little rapeseed oil and roast for 20-30 minutes until softened and taking on colour.
- Place into a Magimix or a hand blender and blitz until a paste.
- Add in the garlic, almonds and seeds and again blitz until a paste, adding in the olive oil to help emulsify and loosen slightly.
- Keep in an airtight container or jam jar with a slick of oil over the top and it will keep for well over a week.
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