Red capsicum pesto
INGREDIENTS
125 grams almonds, lightly toasted
1 clove garlic, roughly chopped
2 red capsicums, roasted, peeled and sliced
2 tablespoons red wine vinegar
1 teaspoon smoked sweet paprika
150 mls extra virgin olive oil
sea salt and freshly ground pepper
METHOD
Put the almonds, garlic, capsicums, vinegar and paprika in a food processor and process roughly. Add the olive oil in a steady stream and process until the pesto is thick and smooth. Thin the mixture with a tablespoon or two of hot water if you prefer a looser consistency. Taste and adjust the seasoning by adding a little more vinegar or salt if needed.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.