Roasted red peppers pesto is our favorite healthy dip! It adds flavor and texture to a variety of dishes and sauces! Try it now!

Serves: 4 Preparation time: 5′ Cooks in: 25′ Ready in: 30′

7 jar roasted red peppers, drained
1 red chili pepper, seeded, chopped
3 tbsp blanched almonds, finely grated
½ lemon, zested
1 cup extra-virgin olive oil
1 garlic clove, finely chopped
1 tbsp red wine vinegar
1 cup feta cheese, crumbled
1 cup parsley, leaves finely chopped
salt, freshly-ground black pepper

Step 1
In a pan heat a little olive oil on a medium heat and cook the chili pepper and garlic until softened and fragrant.

Step 2
In a small food processor or mini chopper whizz parsley, 1/4 of the oil, chili peppers and garlic to a pesto consistency. Add grated almonds, the rest of the oil, peppers, vinegar, a little salt and lemon zest and whizz again to a pesto consistency.

Step 3
Add feta cheese and whizz until nicely incorporated. Check for salt. Season with pepper. Keep in sterilized jars covered with olive oil and in the refrigerator for at least a week.