

Tomato salsa pesto dip
(at time of publication)
Ingredients
- 2 red capsicums
- 4 ripe tomatoes
- spray oil
- 1 red onion, finely chopped
- 1 small cucumber, peeled
- 2 tablespoons olive oil
- 4 tablespoons pesto
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Instructions
1 Preheat oven to 200°C. Cut capsicums in quarters and place on a baking tray. Spray with a little oil and cook until skin is charred. Cool then remove skin.
2 Chop flesh and mix with the remaining ingredients. Use a stick blender or processor to blend slightly but keep mixture chunky. Season to taste.
Serving suggestion
Crackers and/or dippable veges such as spring onions, snow peas, cherry tomatoes, mini carrots, celery sticks
Variations
Make it gluten free: Use gluten-free pesto
HFG tip
This dip will keep well in the fridge for 2 days in a sealed container.
Nutrition Info (per serve)
-
Calories 76cal
-
Kilojoules 320kJ
-
Protein 1g
-
Total fat 6g
-
–Saturated fat 1g
-
Carbohydrates 5g
-
–Sugars 4g
-
Dietary fibre 1g
-
Sodium 20mg
-
Calcium 20mg
-
Iron 0.5mg
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
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