Roasted capsicum pesto

Liven up grilled fish or poached chicken with just a spoonful of this pesto.

Preheat grill on high. Cook capsicums, cut-side down, under grill for 5-7 minutes or until charred and blistered. Transfer to a bowl. Cover and set aside for 10 minutes. Peel and coarsely chop.
Process capsicum, almonds, fresh basil leaves and garlic clove until finely chopped. Add lemon juice and olive oil. Process until almost smooth. Season with pepper.

Source

2 red capsicums, halved, seeded

1/4 cup blanched almonds, toasted

2 tbsp fresh basil leaves, chopped

1 garlic clove, chopped

1 tbsp lemon juice

1 tbsp olive oil

Mixing Bowl Set

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