Hazelnut & Capsicum Homemade Pesto

Hazelnut & Capsicum Pesto Recipe

by Lee Holmes December 9, 2020

Hazelnut & Capsicum Pesto Recipe

By: Lee Holmes

This delicious homemade pesto is a quick and easy all-rounder that you can enjoy as a dip, spread on a sandwich or on top of your favourite pasta.

Servings

Prep time

Cook time

Recipe

Ingredients

1½ red capsicums, seeds removed, chopped
3 garlic cloves, peeled & minced
2/3 cup basil leaves
1 tbsp freshly grated ginger
2 tbsp tamari
1 tbsp nutritional yeast flakes 
1 lemon, juice & zest
1 tbsp apple-cider vinegar 
1 cup lightly toasted hazelnuts
2 tbsp cold-pressed extra-virgin olive oil
Pinch sea salt & freshly ground pepper

Method

Place all the ingredients in a food processor and whizz until it reaches the desired consistency.
This pesto will keep in a sealed jar in the fridge for up to 4 days.
Tip: For a delicious variation, try substituting the hazelnuts with blanched almonds or sunflower seeds and pepitas (pumpkin seeds).

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

#Tags: pesto, quick recipes, vegan

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.