roasted bell pepper and cashew pesto
Cuisine: Mediterraenean
Prep time: 15 mins
Cook time: 30 mins
Total time: 45 mins
Ingredients
  • 2 large red bell peppers
  • ½ cup cashews
  • 1 small garlic clove
  • Handful of fresh basil leaves
  • 1 lemon, juiced
  • 5 tablespoons olive oil
  • Salt and pepper, to taste
Instructions
  1. Preheat oven to 200°C/390°F. Line a baking sheet with parchment paper. Cut the tops off of the bell peppers and remove seeds. Cut the bell peppers in half and place them skin side up on the baking sheet. Lightly coat with olive oil and roast for 30 minutes until the skin becomes charred. Remove from oven and seal the bell peppers in a plastic bag for 20 minutes, so that the steam softens the skin.
  2. While the bell peppers are roasting, soak the cashews in warm water for 30 minutes. Drain.
  3. Remove the skins from the bell peppers (they should come off very easily) and put the bell peppers in a food processor. Add the pre-soaked cashews, garlic, basil, lemon juice, olive oil, salt and pepper. Blend.
Notes
STORAGE SUGGESTIONS: Store the pesto in an air-tight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Recipe by Savormania at http://www.savormania.com/en/roasted-bell-pepper-and-cashew-pesto-3/