Sunflower and Capsicum Pesto

Makes about 1 cup

1 fresh red capsicum (100–150 g

if using a bottled chargrilled

capsicum – choose a brand in oil,

not vinegar)

50 g sunflower seeds (1/3 cup)

a dash of The Good Oil Sunflower Oil

2 cloves garlic, thinly sliced

1 tsp smoked paprika

1 tbsp tomato paste

1 tbsp red wine vinegar

Place the fresh capsicum on a barbecue or a gas flame, and cook until blackened and charred all over. Transfer to a small bowl and top with a plate to steam, then allow to cool. Peel off the charred skin, and remove the seeds and stalk. Omit this step if using bottled chargrilled capsicum.

Toast the sunflower seeds in a dry fry pan. Tip into a blender or small food processor. Heat the sunflower oil in a small frypan over a medium heat. Add the garlic, and cook gently until soft. Add the paprika to the frypan and cook for 10 seconds, then add the tomato paste and cook for a further 10–20 seconds. Add the warm garlic mix to the blender with the sunflower seeds, followed by the chargrilled capsicum, vinegar and a good pinch of salt. Blend till just combined and retaining some texture. Pesto keeps well in a jar in the fridge for a week or so.