Fresh garden basil and caramelised red peppers create this gorgeous Roasted Red Capsicum Pesto Recipe with Cashews. Perfect as a homemade pestoforpasta,pizzaor as a litevegetariandip.
Jump to Recipe
It’s already the third month into the year! Did you achieve all of last years’ resolutions?
I didn’t. And that’s okay.
In previous years, I announced the most unrealistic goals for the year. Live entirely plastic-free, save the turtles, eat healthier etc. Although these goals are a
Is it possible to be entirely plastic free? We live in a plastic-fuelled world. Plastic is everywhere from the clothing we wear to the electronic devices we use. Although I have made changes to my consumer choices, aiming to reduce plastic use is an ongoing choice that requires frequent planning and forethought. Reusable grocery bags, cutlery, coffee cups… It becomes challenging to manage (and carry).
Although I’ve replaced grocery plastic bags with glass jars for things like lentils and dry beans, I consider that my choices affect other parts of the world in harmful ways. The depleting sand crisis is one of many. The solution I have found to this conflict is by seeking the balance between necessity and consumption. To only purchase items in a meaningful way by recycling, repurposing or refusal.
This year, I didn’t make a goal. Rather, I made the choice to build on the philosophy of slow living and analyse how to incorporate it into my life. Although “slow living” can be defined differently to everyone, for me, it means cultivating self-awareness and returning to a simpler way of life.
As opposed to being a yearly tick-box item, I’m more mindful of my choices and way of living on a consistent basis. I make intentional decisions relating to how I invest my time and money. A lot of this has also influenced my food choices.
With the challenges I’ve had with my health, much of my attention has been focused on fuelling my body with nourishing meals. I am learning the basics to prepare many of my meals entirely from scratch. I am also learning how to grow our own vegetables and herbs, which has been such a rewarding experience.
It has been completely surprising how simple it is to create some of the items I used to purchase pre-made. This Roasted Red Capsicum Pesto Recipe with Cashews is one of them.
I originally wanted to post a recipe on a homemade basil pesto, but grasshoppers consumed most of my Basil this summer. To compensate for the small amount of basil, I incorporated roast capsicum. The capsicum creates warmth and sweetness to the recipe, making it gorgeous for either summer or winter.
Pesto is so diverse. You can create so much with it! Dips with veggie sticks and crackers, stir it through pasta or use it as a pizza base. It’s one of those staple items which are fantastic to have on hand.
What’s your “go-to” kitchen staple item? I would love to hear in the comments below! 🙂
Homemade Roast Red Capsicum Pesto with Cashews
This Roast Red Capsicum Pesto with Cashews is a gorgeous adaptation from the traditional recipe. Perfect as a pesto recipe for pizza, pasta or a lite vegetarian dip!
4.88 from 8 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 5 minutes
Total Time: 25 minutes
Servings: 4
Ingredients:
- 2 red capsicum, seeded and roughly sliced
- 1/3 cup cashews
- 2 garlic cloves, peeled
- 1/2 cup fresh basil leaves, washed
- 4 tbsp extra virgin olive oil
Instructions:
Preheat the oven grill while preparing the red capsicum.
On a lined baking pan, place the sliced capsicum and drizzle with olive oil. Grill for 10 – 15 minutes until the skins are charred and blistered. Add the cashews to the grill for the final 2 minutes. Remove and allow to cool.
Place the capsicum, cashews, garlic clove, and basil leaves in a blender or food processor. Process until smooth. Bon Appétit!
Notes:
Nutrition: The information shown is an estimate provided by an online nutrition calculator. Although Curated Life Studio attempts to provide accurate nutritional information, these figures should be considered as estimates and do not replace or substitute a professional nutritionist’s advice.
Nutrition:
Nutrition Facts
Homemade Roast Red Capsicum Pesto with Cashews
Amount Per Serving
Calories 193Calories from Fat 174
% Daily Value*
Fat 19.3g30%
Saturated Fat 3.1g19%
Sodium 2mg0%
Potassium 79mg2%
Carbohydrates 5.2g2%
Fiber 0.6g3%
Sugar 0.6g1%
Protein 2.1g4%
Calcium 10mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Disclosure:
Equipment: This recipe may contain links to products and equipment that I use and love myself. The links may contain affiliate links, meaning if you click the link and make a purchase, I may receive a small commission, at no additional cost to you.
Nutrition: The information shown is an estimate provided by an online nutrition calculator and does not include any other condiments or garnishes. Although Curated Life Studio attempts to provide accurate nutritional information, these figures should be considered as estimates and do not replace or substitute a professional nutritionist’s advice.
Loved This Recipe?
It would make my day if you left a comment below, or shared this post with your friends and family!
Pin
Have you Prepared this recipe?
Let me know in the comments section below or by tagging #CuratedLifeKitchen on Instagram! 🙂
Kylie - Curated Life Studio
Hey There, I’m Kylie. My passion is plant-based recipes and I want to help you create something gorgeous!
I believe in taking a slow approachto food – to eat locally, seasonally and consciously.
When I’m not taking photos, you can find me wandering the coastal paths of South-East Australia.
