Prep: 10 mins | Cook: 30 mins
All Year, Summer

A true crowd-pleaser, our Capsicum Pesto is moreish and sweet, perfect for charcuterie platters and summer picnic spreads!

A one-bowl-wonder, it doesn’t get easier or tastier than this!


  1. Preheat the oven to 200°C. Line a baking tray with a sheet of baking paper.  
  2. Place the capsicum onto the tray and roast 30 minutes. 
  3. Drain the oil from the sun-dried tomatoes, keeping ¼ of a cup.  
  4. Place the capsicum, tomato, parsley, pine nuts, garlic and parmesan in a food processor and process until finely chopped.  
  5. Add salt and pepper to taste. 
  6. With the food processor still running, add the sun-dried tomato oil slowly until well combined. 
  7. Transfer the mixture to a jar or serving bowl.  
  8. Sprinkle with extra parsley and extra pine nuts to serve. 

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