Red capsicum pesto

From issue #7.


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


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.