Roasted capsicum and parsley pesto

Roasted capsicum and parsley pesto

By
From
Dinner Like A Boss
Makes
200 g
Photographer
Benito Martin

Ingredients

Quantity Ingredient
400g walnut pieces
1 large handful flat-leaf parsely leaves and stalks
80g roasted red capsicum in oil, drained
1 small garlic clove, crushed
1/2 teaspoon sea salt
45g parmesan, coarsely grated
60ml olive oil

Method

  1. Preheat the oven to 180°C/160°C fan-forced. Place the walnuts on a baking tray and toast them in the oven for 5 minutes until light golden. Remove them from the oven and allow to cool for 5 minutes. Put the walnuts, parsley, capsicum, garlic, salt and parmesan in a food processor and process until finely chopped. With the motor running, add the olive oil in a steady stream until it is incorporated. Any leftover pesto can be stored in the refrigerator for 3–4 days, covered with a thin layer of oil.
Tags:
Family food
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