Hazelnut & Capsicum Pesto Recipe
Homemade pesto is so easy to whip up yourself that you’ll soon be waving goodbye to the citric acid, preservatives, additives and the high-sodium hit that can accompany a large proportion of supermarket varieties. Basil is a great source of iron and capsicum contains vitamin C to assist with iron absorption.
Makes: 2 cups
- 1½ red capsicums, seeds removed, chopped
- 3 garlic cloves, peeled & minced
- 2/3 cup basil leaves
- 1 tbsp freshly grated ginger
- 2 tbsp tamari
- 1 tbsp nutritional yeast flakes
- 1 lemon, juice & zest
- 1 tbsp apple-cider vinegar
- 1 cup lightly toasted hazelnuts
- 2 tbsp cold-pressed extra-virgin olive oil
- Pinch sea salt & freshly ground pepper
- Place all the ingredients in a food processor and whizz until it reaches the desired consistency.
- This pesto will keep in a sealed jar in the fridge for up to 4 days.
- Tip: For a delicious variation, try substituting the hazelnuts with blanched almonds or sunflower seeds and pepitas (pumpkin seeds).
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