Capsicum pesto

This is an amazing recipe that I think my dad made up? It’s very forgiving of variation in quantities of ingredients. It keeps in the fridge for a week and can be used as a dip, or stirred through pasta, or in a lasagne, or whatever. It’s delicious. I make it whenever I see large bags of capsicums cheap at the market.

Ingredients

10 capsicums

2 tomatoes

3 cloves garlic, peeled and crushed

large bunch parsley, rinsed

small bunch coriander, rinsed

1/2 cup roasted almonds (maybe more – depends on size of capsicums and preferred texture)

1 Tbsp tahini

zest and juice of 1 lemon

optional chilli or chilli sauce

 

 

Method

Roast the capsicums and tomatoes. Peal when roasted.

Blitz everything in the food processor. Add salt and pepper to taste.

Done.

Done!

It’s that simple.

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