Recipe courtesy of The Bear, The Fish, The Root & The Berry
450 g roasted red peppers (peeled and drained)
3 cloves garlic
Juice of 1 lemon
100 g sunflower seeds, roasted
1 tbsp red wine vinegar
1 tbsp “choppy chop” (chopped mix of your favourite fresh herbs, e.g., flat-leaf parsley)
1 tsp salt
50 ml grapeseed oil
Combine all ingredients except grapeseed oil in food processor. Slowly add grapeseed oil while processing.