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.
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.