Tomato salsa pesto dip

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Melanie Jenkins

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Serves: 10

Time to make: 30 mins

Ingredients

More weights & measures

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

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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