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CG21

Capsicum Pesto


Low GI

Ingredients

  • 2 large red capsicums
  • ½ cup sun dried tomatoes in oil, drained
  • 1 tablespoon olive oil
  • 2 tablespoons finely chopped basil leaves
  • Sea salt and freshly cracked black pepper to taste

Method

  1. Roast capsicums for 20 minutes at 220C or until skins blacken and blisters
  2. Allow to cool in a plastic bag before removing skin and seeds
  3. Place all ingredients in blender and process until smooth
  4. season to taste
No Rating

Notes & Tips

Can be spread onto meats, fish, chicken grill on BBq

Recipe Rating

4
Preparation Time: 1H
Cooking Time: 20M

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