Roasted red pepper & pesto dressing

Add texture to your meal by keeping this roasted red pepper & pesto dressing chunky. It works beautifully with our barbecued fish with lemon & rosemary

  • Prep:15 mins
    Cook:5 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 135
  • fat 12g
  • saturates 2g
  • carbs 5g
  • sugars 0g
  • fibre 3g
  • protein 1g
  • salt 0.03g


  • 3 red peppers
  • 1 tsp pesto (vegetarian, if necessary) or a handful of basil leaves, shredded
  • 4 tbsp olive oil
  • 1 tbsp red wine vinegar


  1. While the coals of the barbecue are burning hot, char the peppers, turning frequently using metal tongs until blistered and evenly blackened (see tip below for charring indoors). Remove to a bowl, cover with a plate and set aside to cool completely – this will create steam, which softens the flesh and makes the skin easier to remove.

  2. Gently rub the peels off the peppers and remove the seeds. Finely chop the flesh on a board, then scrape back into the bowl along with any juices. Mix in the pesto or basil, olive oil and vinegar, and season well. Can be made up to two days ahead and chilled until needed. Remove from the fridge 1 hr before serving. Spoon over the fish and veg.

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