Red capsicum pesto
INGREDIENTS
125 grams almonds, lightly toasted
1 clove garlic, roughly chopped
2 red capsicums, roasted, peeled and sliced
2 tablespoons red wine vinegar
1 teaspoon smoked sweet paprika
150 mls extra virgin olive oil
sea salt and freshly ground pepper
METHOD
Put the almonds, garlic, capsicums, vinegar and paprika in a food processor and process roughly. Add the olive oil in a steady stream and process until the pesto is thick and smooth. Thin the mixture with a tablespoon or two of hot water if you prefer a looser consistency. Taste and adjust the seasoning by adding a little more vinegar or salt if needed.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.