Name: Roasted capsicum pesto
Yield: 1
Ingredients: 2 red capsicums, halved, seeded; 62.50 ml blanched almonds, toasted; 40.00 ml fresh basil leaves, chopped; 1 garlic clove, chopped; 21.00 gm lemon juice; 18.20 gm olive oil

Roasted capsicum pesto

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Elevate grilled fish or poached chicken with a spoonful of vibrant pesto.

Ingredients:

2 red capsicums, halved, seeded
62.50 ml blanched almonds, toasted
40.00 ml fresh basil leaves, chopped
1 garlic clove, chopped

Instructions:

1. Preheat the grill to high heat. 2. Grill the capsicums, cut-side down, until charred and blistered, about 5-7 minutes. 3. Transfer the capsicums to a bowl, cover, and let them sit for 10 minutes. 4. Peel the capsicums and coarsely chop them.
Finely chop capsicum, almonds, fresh basil leaves, and garlic clove in a food processor. Add lemon juice and olive oil, then process until nearly smooth. Season with pepper to taste.

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