Red capsicum and asparagus pesto
Vibrant, Grilled red capsicum and Asparagus Pesto is a smoky, sweet, and incredibly healthy twist on the classic, perfect for sneaking extra veggies into any meal.
Ingredients
Veggies
- 250 g Red Capsicum
- 1 Globe Garlic
- 200 g Asparagus
- 1 large Brown onion
Pesto base
- 1/2 Cup Unroasted peanuts
- 1 Cup Extra virgin olive oil
Seasoning
- 1 tsp Crushed chill
- 1 tsp Herbal mix (Basil,Oregano, Marjoram)
- 2 Tbs Olive oil for seasoning
- Salt to taste
Instructions
- Prep the Veggies: Wash and cut the bell pepper, asparagus, and onion into small, uniform pieces. Keep the garlic cloves whole. The smaller size helps achieve that crucial smoky char faster.
- Marinate for Roasting: In a bowl, toss all the prepped vegetables and the peanuts with 2 tablespoons of olive oil, salt, crushed chili, and the herbal mix. Ensure everything is well-coated.
- Grill in Air Fryer: Place the marinated mixture into your air fryer basket. Use the Grill setting (or air-fry at 400 F / 200 C). Cook for approximately 25 minutes, or until the peppers are tender and the edges of the veggies are beautifully charred and smoky.
- Cool Down: Remove the grilled mixture and let it cool completely. This is essential before blending!Blend the Pesto: Transfer the cooled vegetables and peanuts to a blender or food processor. Add the remaining 1 cup of extra virgin olive oil.
- Crush to Perfection: Blend until the mixture reaches a slightly coarse, thick pesto consistency. Stop and scrape down the sides as needed. You want it smooth and creamy, but not a total purée
- Store and Serve: Taste and adjust salt or chili if necessary. Transfer the pesto to an airtight container. It is ready to use immediately and can be stored in the refrigerator for up to two weeks.