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Preheat oven to 200°C.
Wash 4-5 red peppers really well and pat them dry with a dishtowel.
Place on a baking sheet lined with parchment paper and put them in the oven to bake for approx. 35-40 minutes, or until soft, puffy, and slightly charred. Turn them at least once during cooking.
Set aside to cool completely before peeling the skins off.
Soak sun-dried tomatoes in water for a couple of hours. Drain them well and put them in the high-speed blender.
Add roasted red peppers, garlic, basil leaves, and process until smooth. Season with salt.
Transfer pesto to a bowl and chill before serving.
Drizzle with olive oil and garnish with basil leaves.