Inspired living

Hazelnut & Capsicum Pesto Recipe

Hazelnut & Capsicum Homemade Pesto

Credit: Lee Holmes

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
  1. Place all the ingredients in a food processor and whizz until it reaches the desired consistency.
  2. This pesto will keep in a sealed jar in the fridge for up to 4 days.
  3. Tip: For a delicious variation, try substituting the hazelnuts with blanched almonds or sunflower seeds and pepitas (pumpkin seeds).


Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.