I went to the Farmers’ Market last weekend at Northshore (Townsville) and capsicums were in abundance and cheap. Roasted capsicums are a family favourite, as my background is Spanish-Italian, but I thought I would try a capsicum pesto.
I chargrill the capsicums on the bbq plate. Rotate capsicums until all sides are grilled. Put in a bowl and cover with plastic for 1/2 hour. Peel skin from capsicums and de-seed.
I used yellow capsicums but my family suggested that red capsicums would have been more visually appealing.
1/3 cup dry roasted cashew nuts
2 garlic cloves, chopped
2 tablespoons fresh oregano leaves
2 tablespoons olive oil
1/3 cup finely grate parmesan cheese
1. Process capsicum, cashews, garlic and oregano, scraping down sides, until almost smooth.
2. Add oil a teaspoon at a time.
3. Transfer to a bowl. Add parmesan. Season with salt and pepper. Stir to combine.