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!
Hands up if you’re obsessed with red capsicum ?♀️ If you’re like us – we think you’ll enjoy our Roast Capsicum & Cashew Dip made with flavoursome red capsicum and crunchy cashews!
- Preheat oven to 180C. Once hot, cut your capsicums in half, de-seed them, and drizzle them with olive oil before placing them in the oven (cut side down) on a lined baking tray for 15 mins until the skin blisters. Remove from oven and allow to cool.
- Once cool, peel off the skins of the capsicums (discarding skins), before placing in a blender with all of the other ingredients. Blitz until a chunky dip is formed.
- Store in a jar in the fridge for no longer than a week.