:: Recipe : Rustic Roasted Tomato, Red Pepper & Cashew Pesto

This is super yum. A bit like the one you can buy at the supermarket, only WAY nicer and more economical, too.  Make a batch and share half with someone you super like!

 

Rustic Roasted Tomato, Red Pepper & Cashew Pesto
Makes about 2 cups

1kg of ripe tomatoes (or you can use drained, tinned tomatoes)
3/4 cup of cashews
50 g parmesan cheese (I actually used pecorino!)
1 red pepper, deseeded and cut into rustic chunks
1 head of garlic
1/2 cup of olive oil + an extra drizzle
sea salt and freshly ground black pepper

Preheat oven to 400F/200C.
Pour a little oil on a large oven tray (or you can use two oven trays!) and spread it about.  Now tumble on the tomatoes, pepper and the whole head of garlic.
Roast in the oven for 30 minutes or until starting to caramelise.
Allow to cool.
In a food processor, blitz the cashews, parmesan and an extra drizzle of olive oil until processed, but still quite lumpy.
Squeeze the garlic from the roasted head and add that to the food processor.
Also add the tomatoes and pepper, a pinch of sea salt and some ground black pepper.
Process until combined and pesto-ey.