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Roast Capsicum Pesto in a white bowl with pita chips
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5 from 10 votes

Roasted Capsicum Pesto

Roast Capsicum Pesto is an easy recipe that you can whip up in your food processor! Stir it through pasta, serve with chicken or fish or toast some pita chips and make it a dip! 
Prep Time5 mins
Cook Time10 mins
Cooling time5 mins
Total Time20 mins
Course: Appetizer, dip
Cuisine: Australian, International
Keyword: dip, roast capsicum pesto
Servings: 8
Calories: 117kcal
Author: Adrianne


  • Food processor


Roasted Capsicum Pesto

  • 2 red capsicum Note 1
  • cup cashew nuts Note 2
  • cup parmesan cheese Note 3
  • 3 garlic cloves Note 4
  • ¼ cup olive oil
  • parsley
  • 1 tbsp lemon juice to taste


Roasted Capsicum Pesto

  • Preheat your oven to 180°C / 350-375°F / Gas Mark 4-5
  • Line a baking tray with either baking paper or alfoil (with a touch of cooking oil)
  • Cut the capsicums in half, remove the seeds and place cut side down onto baking tray
  • Roast the capsicums for 15 mins, until their skin starts to blacken, use a mit to remove oven tray and place on cooling rack for 5 mins to cool slightly
  • Once roasted capsicums are cooled, start at one corner and pull the skins off (discard as you go)
  • Place cooled skinless roasted capsicums into food processor bowl. Add cashew nuts, garlic, parmesan cheese, parsley and olive oil.
  • Blitz the pesto ingredients for less than 10 seconds to combine Note 6
  • Remove lid and blade from food processor and transfer pesto to serving bowl
  • Serve with pita chips or store in fridge for up to one week



  • Note 1 Cut the capsicums in half and remove the seeds before placing face down on the baking paper. 
  • Note 2 You can toast the cashews for a couple of mins in the microwave or on the stove top. This will give them an even more complex depth of flavour. It is not essential, but if you have the time, it is a worthwhile step. 
  • Note 3 I like to use a bold, sharp, parmesan cheese, one that has a real 'bite' to it. I use a fresh shredded version. 
  • Note 4 All you need to do to prep the garlic is peel the skin off and cut the ends off.
  • Note 5 I use bottled lemon juice, as I always have it in the fridge, you can use fresh if you like but it is not essential. 
  • Note 6 We want the texture of the pesto to stay nice and chunky (not smooth). If you over blitz it, the ingredients will be too smooth. So start with 5 seconds and increase for another 5 till just combined. 


Calories: 117kcal | Carbohydrates: 4g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 3mg | Sodium: 69mg | Potassium: 103mg | Fiber: 1g | Sugar: 2g | Vitamin A: 964IU | Vitamin C: 39mg | Calcium: 55mg | Iron: 1mg