Chargrilled red pepper pesto

Brush peppers with olive oil

Place them on pre heated bbq on low - medium and cook them until soft for about 15 - 20 min

Toast the pinenuts and garlic on a tray on bbq on low heat until they change colour in to golden. About 5 min

All the ingridients place on chopping board. Sprinkle with sea salt and pepper and chop it up roughly. Blend it all up with adding olive oil.

This can be added to pasta dishes and can be kept in the fridge for up to 2 weeks. I used pesto to flavour chicken fillets that I cooked on bbq. It gave them nice flavour but mostly it help them to stay moist.