Skip to main content
+44 (0)1225 427938
6 Terrace Walk, Bath, BA1 1LN

Red Pesto

This Christmas we are making red pesto for our festive Palmiers, but you can serve it all year on crostini canapés or with crudités, on pizza or vegetable tarts, or as a pasta sauce.


  • 50g blanched almonds, toasted
  • 75g hazelnuts, roasted, and skins rubbed off
  • 1 clove garlic
  • 2 roasted red peppers, roughly chopped
  • 30g sundried tomatoes, rehydrated, then chopped
  • 30g sun-blushed tomatoes in oil
  • 1 tbsp lemon juice
  • 1 tsp balsamic vinegar
  • 1 tsp apple juice concentrate
  • 1 tsp tomato puree
  • salt and freshly ground black pepper


  1. In a food processor or in a pestle and mortar grind the pine nuts and hazelnuts roughly and then decant them into a bowl and set aside.
  2. Puree the garlic with a pinch of salt in a little of the olive oil, then add the rest of the ingredients and enough olive oil until you have a rough puree.
  3. Stir in the nuts and add more lemon juice and apple juice concentrate, salt and pepper to taste.


  • The pesto will keep in the fridge for a week or two so long as the top is covered with a layer of olive oil. You can also freeze it. Freeze in small containers, so that you can take out a little at a time.
  • Roasting nuts:

For hazelnuts, pop them onto a baking tray and into a hot oven 200C/Gas 6 for 5-8 minutes until the skins start to split, cool slightly before rubbing the skins off.

For almonds, put them in a small dry frying pan and over a medium heat stir until turning golden then immediately decant into a bowl.

Vegan Christmas Palmiers

Related articles

Beetroot Ceviche

Beetroot Ceviche


We've been getting some fabulous multi-colour beetroot recently from the nearby Castle Farm Organics which we've been putting to

Borscht Beetroot Soup

Borscht Beetroot Soup


Borscht originates from Eastern Europe where each country, and even each household, will have their variation of this hearty

Crispy Spiced Roast Potatoes

Crispy Spiced Roast Potatoes


These are the best crunchy roasties with a lovely yellow saffron hue and paprika spicy. Make sure you use floury