Sundried Tomato and Capsicum Pesto
This beautifully red sundried tomato and capsicum pesto is perfect as a dip or stirred through hot pasta.
Servings: 1 .5 cups pesto
Ingredients
- 1 small red capsicum or 1 cup 150g jarred roasted red peppers, drained of any oil
- 1 cup 160g sundried tomatoes, drained of any oil
- ½ cup 75g whole, raw almonds
- 1 clove garlic
- 1.5 cups 50g freshly grated parmigiano reggiano
- 75 mL olive oil
- Salt to taste
Instructions
- If you're using a fresh capsicum: char and blacken the skin by placing it on a rack over an open flame for 10-15 minutes.
- When the skin is black, put capsicum into a bowl and cover with plastic wrap. Allow to sit for 15 minutes to cool slightly before removing most of the black outer skin. Cut into pieces and place into a high powered blender or food processor.
- Into the blender add remaining ingredients, and blitz at high speed, scraping down the sides as necessary. Taste your pesto before you add the salt, it may be salty enough without.
- Puree pesto to your desired consistency. Decant into an airtight, sterilized jar. Drizzle a little extra olive oil on top to stop browning. Store in the fridge for up to 5 days.
Notes
- The jarred roasted red peppers work just as well here, however if you love the smokiness, I'd highly recommend charring your own capsicum.
- If your sundried tomatoes are marinated in olive oil, you could substitute the olive oil in this recipe for 75mL of that oil.