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Capsicum Pesto

Low GI


  • 2 large red capsicums

  • .5 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


  • 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


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

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