Red Capsicum (Bell Pepper) & Walnut Pesto (Dip)

Red Capsicum (Bell Pepper) & Walnut Dip

This is a super-simplified version of the popular Middle Eastern dish Muhummara. Purists would "sweat" the capsicums (bell peppers) and remove the skin after baking or blistering them over an open flame. I find this to be fiddly and time consuming, and honestly this recipe tastes just as nice if I don't bother to remove the capsicum skins!

It's a delicious way to boost your anti-inflammatory omega-3 intake.

Ingredients

3 red capsicums (bell peppers), halved and de-seeded
1 cup raw walnuts
1 mild chilli or 1/2 to 1 teaspoon chilli powder
2-3 cloves garlic
Juice of 1/2 a lemon
1 teaspoon ground cumin
1 Teaspoon smoked paprika
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/2 teaspoon pepper

Method

Place capsicum halves on a baking tray and bake in a pre-heated oven (180 degrees celsius) for 20-30 minutes or until cooked and starting to brown around the edges.
Once cooked, place the capsicums in a food processor with all other ingredients and blend until your desired level of "smoothness" is achieved. Pause from time to time to scrape down the sides of the food processor and taste. Add extra lemon juice, chilli or other seasonings until you are happy with the taste.

Serve and enjoy!