03 Mar Roasted Capsicum and Garlic Pesto
Pesto doesn’t have to be made with basil. The name refers to the ingredients being pounded together to make a sauce – in this case roasted capsicum and garlic. Traditionally this was done in a mortar and pestle but luckily these days we can do it in the blender. A pesto made with these ingredients may also be called Romanesco sauce. It makes a delicious accompaniment for pasta but also works as a dip or even a sauce to serve with meat or seafood.
- 3 large red capsicums
- 1 bulb garlic
- 1/4 cup extra virgin olive oil
- 1/2 cup roasted cashews
- 1 tablespoon tomato paste
- handful fresh basil leaves
- Preheat the oven to 200°. Line a tray with baking paper.
- Slice the capsicum into large pieces, removing the seeds. Lay on the baking tray. Cut the garlic bulb in half and wrap in foil. Place onto the tray and drizzle it and the capsicum with a bit of the olive oil. Wrap the garlic up and place the whole tray into the oven for 45 mins. The capsicum will char and start to turn black, this is normal.
- When the capsicum is done, place into a container with a lid allowing it to cool down. Condensation will build up making the capsicum easier to peel. Once cool, peel and discard the skins.
- Put the capsicum into a blender along with the soft garlic squeezed out of the roasted bulb. Add cashews, cheese, tomato paste and basil. Blend until smooth.
- Add remaining olive oil and blitz again quickly.
- Serve with pasta, as a dip or sauce. Will keep in the fridge for up to five days.