Red Pepper Pesto

red_pepper_pesto___loseitloseit___the_low_carb_way

 

 

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Ingredients

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

Method

  1. Roughly chop the peppers and place in a food processor with the nuts, cheese and dried chilli flakes. Blitz until smooth.
  2. Slowly add the Avocado Oil to form a paste, then season to taste.
  3. To serve: Serve tossed with zoodles, or with steak or roast pork.
  4. Tip: We used Westfalia Avocado Oils for the best result!

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