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homemade red pesto orecchiette

Super quick, super simple and absolutely delicious. We love to make this dish when we don't have a lot of time and want something wholesome, warming and filling - perfect for this time of year. Orecchiette is a lovely pasta shape we've started using a lot recently, it makes dishes feel a little special with a very simple swap from penne. If you don't have any orecchiette you can easily change it for any pasta shape though.

Serves 4 & takes 20 minutes to cook


  • 100g almonds

  • 2 garlic cloves

  • 250g roasted red peppers (from a jar)

  • 80g sun-dried tomatoes

  • Squeeze of lemon juice

  • 50g grated veggie-style parmesan (optional), plus more for the top

  • 1 tbsp harissa paste

  • 40g olive oil (we use the oil from the sun-dried tomatoes)

  • 500g orecchiette

  • Pinch of salt


1. Preheat the oven to 190C, fan setting.