Char-grilled capsicum and ricotta pesto

Char-grilled capsicum and ricotta pesto

By
From
Zest
Makes
1 cup
Prep
10 mins
Photographer
Ian Hofstetter

Ingredients

Quantity Ingredient
1 red capsicum
250g low-fat ricotta cheese
1/2 cup basil leaves, sliced
2 tablespoons pine nuts, toasted
1 tablespoon parmesan, grated
2 garlic cloves, crushed

Method

  1. Char-grill the capsicum in a moderate oven, 180ºC, or place it directly over the gas flame on your stove. It needs to be black and blistered all over. Place in a plastic bag, seal and allow to steam for a few minutes before carefully peeling off the skin and removing the membrane and seeds. Leave to cool then chop.
  2. Place the capsicum into a large mixing bowl with all the remaining ingredients and mix everything together thoroughly.
  3. To serve, toss through hot pasta, steamed vegetables or use as a dip. It can be stored, chilled, in an airtight container for about 1 week.

Variations

  • –Try using toasted, chopped flaked almonds in place of the pine nuts.

    –1/2 cup chopped semi-dried tomatoes can be used in place of the capsicum.
Tags:
healthy
diet
low
fat. low-fat. low
calorie
low-calorie
skinny
nutritional
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