Tomato salsa pesto dipReviewed by our expert panel
(at time of publication)
- 2 red capsicums
- 4 ripe tomatoes
- spray oil
- 1 red onion, finely chopped
- 1 small cucumber, peeled
- 2 tablespoons olive oil
- 4 tablespoons pesto
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.
Crackers and/or dippable veges such as spring onions, snow peas, cherry tomatoes, mini carrots, celery sticks
Make it gluten free: Use gluten-free pesto
This dip will keep well in the fridge for 2 days in a sealed container.
Nutrition Info (per serve)
Total fat 6g
–Saturated fat 1g
Dietary fibre 1g
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