Red pepper & smoked paprika pesto



  • 2 red peppers, either from a jar (drained) or chargrilled and peeled
  • 1 1/2 tsp smoked paprika
  • 2 fat cloves of garlic, peeled
  • 150g flaked almonds, roasted until golden
  • 4 tbsp chopped fresh parsley
  • Zest and juice of one small lemon
  • 100ml olive oil
  • 100G grated Parmesan
  • Salt and pepper

Keep things simple without compromising on flavour by whipping up this sharp pesto recipe to run through wholemeal pasta or courgetti. It keeps in the fridge for a week in a sealed jar – perfect to grab if you’re short of time.


  1. Blitz the peppers, paprika, garlic, almonds and parsley in a food processor. Add the lemon juice, half of the olive oil, the Parmesan and blend. Continue adding oil until you have a smooth, loose paste with a nutty texture. Season to taste.
  2. use 1-2 tbsp per person mixed through your favourite courgetti or pasta. To preserve the pesto, pour it into a jar and cover with a thin layer of olive oil.