NZ Olive Oil Recipes: Roast Red Pepper, Coriander and Cashew Pesto
This recipe tastes great by itself, as a dip or spread for bread and also is a perfect base for many other recipes. You may choose to use it as a sauce for pasta, serve it with chicken or add it to your vinaigrette to give a little twist to a salad dressing.
3 red peppers (capsicum)
1 cup roasted cashews
¼ cup grated parmesan
½ cup roughly chopped coriander (Italian parsley can be used if you don’t like coriander)
¾ cup of extra virgin olive oil (*check out our range here*)
1 teaspoon paprika
- Preheat oven to 220 degrees Celsius
- Slice bell peppers in half, remove seeds and stem. Place skin side down on roasting tray, season with salt and cracked black pepper, drizzle with olive oil and roast for 25-30 minutes until peppers are soft and skin is slightly blackened.
- Remove from oven, peel off any loose skin if you are able to remove any by hand.
- Place all ingredients apart from olive oil in food processor. Blend while slowly adding olive oil until a thick yet creamy texture is reached. The pesto should not have any large chunks but should still have a little texture.