A deliciously sweet red pepper pesto that is suitable for babies, and toddler / kid friendly too! This is an ideal baby led weaning recipe, and a way to bring some variety to toddlers and kids who love red pasta sauces. Packed with nutrients from red peppers and walnuts, this is a healthy pasta dish that the whole family would be happy to share.
2roasted red peppers, with the skins peeled off (see notes for roasting instructions)
30g(¼cup)walnuts , whole, shelled
1small clove of garlic
125g(1cup)grated cheddar cheese
A few basil leaves
1Tbsplemon juice, or half a lemon's yield
1Tbspextra virgin olive oil
400g(14oz)dry pasta
Instructions
Cook your pasta according to package instructions.
Blend all pesto ingredients in a food processor or blender.
Mix pesto into cooked pasta until warmed.
Notes
Roasting Red Peppers:Air fryer method: cut the peppers into quarters, lightly spray or brush with oil, and cook for 8-10 minutes at 200C / 390F.Oven Roasted: Around 25 minutes at 220C / 430F.Broiler / grill : Instructions here.Storing: this makes a big batch! It freezes for up to 6 months. You can freeze it mixed into pasta, or just freeze small portions of pesto in baby food containers to mix in fresh.