Red Pepper Cashew Pesto
- Makes 300g of Pesto.
- Use as a condiment or dip.
- Stir through pasta, rice or sliced boiled potatoes.
- Use as a sauce for baked vegetable and pasta.
Roasted Red Pepper Strips 300g (Cooks and Co)
150g Roasted Red Peppers
Roasted Cashew Nuts With No Salt, 250g (Sussex Wholefoods)
130g Roasted Cashews.
Organic Dried Oregano 25g (Sussex Wholefoods)
4 tsp of Organic Dried Oregano.
Other Ingredients
- 2 large cloves of garlic, peeled.
- 30g of finely grated parmesan.
Method
- Drain then dab the peppers with kitchen roll.
- Add the peppers and the rest of the ingredients to a blender or food processor and blend into a paste.
- Season with black pepper or add a pinch of cayenne powder if you wish. The pesto is ready to use.
- Transfer any remainder into an airtight container and keep refrigerated for up to a week.
