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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.