|150 g||jarred roasted red bell peppers|
Drain the roasted red peppers. Pick the thyme leaves, and peel and crush the garlic cloves. Add the thyme leaves and hazelnuts to a dry frying pan set over medium heat and warm them until they just start to brown and smell toasty. Transfer the hazelnuts to a food processor along with most of the thyme leaves, the garlic, and the red peppers and blend into a thick paste. Drizzle in olive oil, and season with salt and pepper to taste and blend into a slick pesto. Set aside.