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Homemade Roast Red Capsicum Pesto with Cashews
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4.88 from 8 votes

Homemade Roast Red Capsicum Pesto with Cashews

This Roast Red Capsicum Pesto with Cashews is a gorgeous adaptation from the traditional recipe. Perfect as a pesto recipe for pizza, pasta or a lite vegetarian dip!
Prep Time10 mins
Cook Time15 mins
Resting Time5 mins
Total Time25 mins
Course: Basic
Cuisine: Italian
Servings: 4
Calories: 193kcal


  • 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! 


Nutrition: The information shown is an estimate provided by an online nutrition calculator. Although Curated Life Studio attempts to provide accurate nutritional information, these figures should be considered as estimates and do not replace or substitute a professional nutritionist's advice.


Calories: 193kcal | Carbohydrates: 5.2g | Protein: 2.1g | Fat: 19.3g | Saturated Fat: 3.1g | Sodium: 2mg | Potassium: 79mg | Fiber: 0.6g | Sugar: 0.6g | Calcium: 10mg | Iron: 0.9mg