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.


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




Roast the capsicums and tomatoes. Peal when roasted.

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



It’s that simple.


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