Green & Red Pesto

1. Mix the Egg Replacer with 20ml of water and cook in the microwave for 30 seconds.
2. Place all ingredients into a liquidiser and blitz until smooth.
3. Check the seasoning, place into an airtight container and refrigerate, use within 4-5 days.

Preparation for the red pesto:

1. Preheat the oven to 200°C/180°C fan/Gas mark 6.
2. Place the tomatoes, peppers, onions and garlic into a mixing bowl with a drizzle of oil, lightly coat the vegetables with the Egg Replacer.
3. Spoon the mixture onto a baking sheet and roast in the oven for 8–10 minutes.
4. Transfer all the ingredients along with the vegetable oil into a liquidiser and blitz.
5. Check the seasoning, place into an airtight container and refrigerate, use within 4-5 days.

Hints and tips:

These two pesto’s are ideal for adding to any Mevalia cooked pasta for a quick pasta dish or to make savoury dips for a tasty snack.

To prepare the dips mix 1 tbsp of red or green pesto with 4 tbsp of vegan mayonnaise and chill for 1 hour.