This nut-free and vegan pesto makes a delicious alternative to some of the more allergenic alternatives, plus it can be a wonderful option for helping to reduce food waste. The vibrant flavour and wonderful texture make it super versatile and meaning it can work well as a garnish or the centre piece of many dishes. Rich in healthy fats and protein, it will also help to boost the macronutrient content of any dish it’s party to.
What is the herb basil good for? Find out more in Emma's blog.
1. To prep your pepper core simply remove the whole pepper core, seeds intact, and simply discard the green stalk only.
2. Next, add all your ingredients into a blender and blitz. Add some extra olive oil, if need be, until you reach your desired consistency.
This recipe combines pepper cores which are often discarded, together with fresh basil leaves and extra virgin olive oil, helping to up the antioxidant healthy fat content, making for a healthy, balanced flavouring for some of your favourite dishes. It works fabulously as a dipping sauce or can be mixed through salads, rice, pasta and more!
Emma is a qualified nutritionist. She is passionate about all things food, and loves to share her knowledge of her experiences in the kitchen with exciting new recipes, plus, exploring how these healthy habits can translate into helping us feel better!
Discover the story of Alfred Vogel
Nature is just about the best thing we’ve got!