Pesto is traditionally known as the basil-pinenut concoction we stir into cooked pasta. However the concept can be applied liberally to a variety or herb or vegetable, and a variety of nuts. Its uses are multiple as well. This is a roasted red pepper pesto made with cashews.
My favorite use for this is with grilled meats, but honestly it is just as good used as a dip or spread over some bread. The best part is you don't need to peel the blistered capsicums as the char adds to the flavor.
Ingredients:
3 red capsicum,
1/2 cup roasted cashews
1 garlic clove, grated
1-2 Tbsp pomegranate molasses
4 Tbsp extra virgin olive oil
salt and pepper, to taste
Method:
Preheat the oven grill while preparing the red capsicum.
Seed and roughly sliced the capsicum. On a lined baking pan, place the sliced capsicum and drizzle with olive oil. Grill for 10 – 15 minutes until the skins are charred and blistered. Remove and allow to cool.
Place the capsicum, cashews, garlic clove, and pomegranate molasses in a blender or food processor. Process until smooth. Taste for seasoning and adjust.
صحة و عافية
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