Roasted Red Pepper Pesto
This Roasted Red Pepper dip is beyond more-ish! Add colour to any table and oozes with flavour – plus its super easy too!
- +/- 60ml olive oil (adjust to desired consistency)
- 4 red bell peppers, sliced and seeds removed
- ½ cup cashew nuts, toasted
- 1-2 tsp fresh garlic
- Salt and pepper, to taste
Preheat the oven to 180°C and place peppers onto a baking tray. Drizzle with olive oil and season. Roast for 20-25 minutes or until soft. In a high speed blender or food processor add the roasted peppers + cashew nuts + garlic and pulse. Add in the olive oil and blend on high until well combined. For a smoother pesto add more olive oil.
Season to taste and enjoy with flat breads + cheese boards + wraps. *Freezes well
Recipe made for The Refillery by Lorna Eppel
Follow her here – Life.With.Lorna