Capsicum Pesto

Prep : 1 hour 15 mins

Serves : 4-6 jars

Ingredients :

• 300g capsicum, sliced into strips
• 1/4 cup (35g) sun-dried tomatoes, drained reserving ¼ cup oil
• 1/2 cup flat-leaf parsley leaves
• 1/4 cup pine nuts, lightly toasted
• 4 garlic cloves, roughly chopped
• 1/3 cup grated parmesan
• Salt
• Pepper
• Flat-leaf parsley leaves, extra for garnish
• Toasted pine nuts, extra for garnish

Method :

1. Preheat the oven to 200°C. Line a baking tray with a sheet of baking paper.  
2. Place the capsicum onto the tray and roast 30 minutes. 
3. Drain the oil from the sun-dried tomatoes, keeping ¼ of a cup.  
4. Place the capsicum, tomato, parsley, pine nuts, garlic and parmesan in a food processor and process until finely chopped.  
5. Add salt and pepper to taste. 
6. With the food processor still running, add the sun-dried tomato oil slowly until well combined. 
7. Transfer the mixture to a jar or serving bowl.  
8. Sprinkle with extra parsley and extra pine nuts to serve. 

This recipe by A Better Choice !