Directions:
- Grill both the chilli and red pepper under a very hot grilluntil the skin blackens and blisters. Allow to cool for a few minutes.
- Peel the chilli and pepper and remove the seeds. Roughly chop.
- With a large pestle and mortar crush the garlic together with the toasted pine nuts.
- One at a time, add the red pepper, chilli, basil, sundried tomato and tomato paste, squashing together until everything is roughly blended.
- Stir in the grated Pecorino or Parmesan.
- Stir in the oil, stirring until everything has become a paste, but still retains a little of it's own identity.
- Add tabasco to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 267.84 Kcal (1121 kJ) | ||
| Calories from fat | 231.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.76g | 40% | |
|---|---|---|---|
| Cholesterol | 2.36mg | 1% | |
| Sodium | 225.95mg | 9% | |
| Potassium | 250.78mg | 5% | |
| Total Carbs | 8.52g | 3% | |
| Sugars | 3.72g | 15% | |
| Dietary Fiber | 2.34g | 9% | |
| Protein | 3.38g | 7% | |
| Vitamin C | 42.2mg | 70% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 9.3mg | 51% | |
| Calcium | 48mg | 5% | |
| Amount Per 100 g | |||
| Calories | 214.77 Kcal (899 kJ) | ||
| Calories from fat | 185.88 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.65g | 40% | |
|---|---|---|---|
| Cholesterol | 1.89mg | 1% | |
| Sodium | 181.17mg | 9% | |
| Potassium | 201.08mg | 5% | |
| Total Carbs | 6.83g | 3% | |
| Sugars | 2.98g | 15% | |
| Dietary Fiber | 1.88g | 9% | |
| Protein | 2.71g | 7% | |
| Vitamin C | 33.9mg | 70% | |
| Vitamin A | 0.4mg | 16% | |
| Iron | 7.4mg | 51% | |
| Calcium | 38.5mg | 5% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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