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.

Fire Roasted Red Peppers, Organic (Infinity Foods)

150g Fire Roasted Red Peppers. These giant red peppers lend this pesto a rich smoked flavour.

Freeze-Dried Oregano 20g (Sussex Wholefoods)

4 tsp of Freeze-Dried Oregano.

Other Ingredients

  • 2 large cloves of garlic, peeled.
  • 30g of finely grated parmesan.


  1. Drain then dab the peppers with kitchen roll and cut the peppers roughly into large strips.
  2. Add the peppers and the rest of the ingredients to a liquidiser or food processor and blend into a paste.
  3. Season with black pepper or add a pinch of cayenne powder if you wish. The pesto is ready to use.
  4. Transfer any remainder into an airtight container and keep refrigerated for up to a week.