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.

Chargrilled Capsicum and Cashew Pesto

Ingredients

3/4 cup chargrilled red capsicum

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

Method

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.