Fresh garden basil and caramelised red peppers create this gorgeous Roasted Red Capsicum Pesto Recipe with Cashews. Perfect as a homemade pesto for pasta, pizza or as a lite vegetarian dip.
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
- 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
- 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!
Have you Prepared this recipe?
Let me know in the comments section below or by tagging #CuratedLifeKitchen on Instagram! 🙂