Red Pepper Pesto
|50g macadamia nuts, toasted and roughly chopped|
|2 red peppers|
|pinch dried crushed chilli flakes|
|50g pecorino cheese, grated|
|3-4 tbsp Avocado Oil|
|himalayan salt and black|
- Roughly chop the peppers and place in a food processor with the nuts, cheese and dried chilli flakes. Blitz until smooth.
- Slowly add the Avocado Oil to form a paste, then season to taste.
- To serve: Serve tossed with zoodles, or with steak or roast pork.
- Tip: We used Westfalia Avocado Oils for the best result!