oldjanie
Senior Member
This is a quick Avjar style spread. When I’m making a proper Avjar, I will roast fresh peppers and aubergine, peel and blend. The Serbian way. This was created on the fly because I got sick and couldn’t stomach tomatoes during recovery. The tofu element is from a mix I always have in the fridge, but I’ve tried to get the measurements rights. If tolerated use a soaked cashews. Makes just under 500g
Ingredients:
250g ( drained weight) jar roast peppers
3-4 sliced pickled jalapeños
Tbsp good olive oil
Tbsp silken tofu
2 tsp nutritional yeast
@10 fresh basil leaves. Mine were all different sizes
1 tsp salt ( I use Maldon salt flakes) or to taste
Good grind of black pepper
Method:
1. Drain the peppers
2. Add all the ingredients to a high powered blender.
3. Blend to a pesto consistency (5 seconds)
4. Check taste and consistency
5. Decant into a jar.
Ingredients:
250g ( drained weight) jar roast peppers
3-4 sliced pickled jalapeños
Tbsp good olive oil
Tbsp silken tofu
2 tsp nutritional yeast
@10 fresh basil leaves. Mine were all different sizes
1 tsp salt ( I use Maldon salt flakes) or to taste
Good grind of black pepper
Method:
1. Drain the peppers
2. Add all the ingredients to a high powered blender.
3. Blend to a pesto consistency (5 seconds)
4. Check taste and consistency
5. Decant into a jar.
