Cultured Red Capsicum Pesto

Ingredients

• 8 red capsiums halved & deseeded
• 1/4 cup olive oil
• 1/4 cup fresh coriander or parsley
• 1 tbsp smoked garlic kraut or kimchi juice or raw apple cider vinegar
• 1 handful cashews or almonds roasted
• salt and pepper to taste

Instructions

Step 1

Preheat oven at 240°C.

Step 2

Arrange halved capsicums on a baking tray and bake them for 20 minutes or until the skin is blistered and slightly blackened.

Step 3

Remove from oven and cover with a tea towel. Set aside for 20 minutes. This will make removing the skin a whole lot easier. Once the capsicums are cooled, remove the skin while saving as much of the juices as possible.

Step 4

To a blender or food processor, add in capsicum flesh & juices with all the rest of the ingredients except for salt and pepper. Purée until smooth. Season with salt and pepper to taste. To make it a chunky dip, add the nuts after pureeing the dip and blend only for a few seconds.

Step 5

Transfer dip into a jar and allow to sit out for 1/2 a day. Refrigerate when ready and enjoy within 2 weeks.