Dazz Switalla Flavour Secrets No.1 The Strand Chef www.no1thestrand.co.nz

I was out in the garden pulling out weeds and getting everything in order ready for planting when I discovered an overgrown pepper plant with bright red aged capsicums. That is was still growing is a testament to our mild winter.

I decided to give it a bit of a prune back and see if it has the ‘ bounce back' effect, while its small bright red capsicums were destined for a batch of red pesto.
Pesto is usually the name given to paste made with basil, pine nuts, olive oil, garlic, and parmesan. The name is derived from the pestle used with a mortar to crush the ingredients.
Many chefs these days create various pestos from other base ingredients to create some fantastic flavour bases to enhance grilled meats, sandwiches and pasta dishes or for a dip with crackers or bread.
In 2004 I introduced red pesto onto the menu at La Dolce Vita restaurant in Greece. The Italian owner loved the colour and flavour it brought to some dishes, and in particular, alongside the basil pesto as a dip with breads.
These days breads and dips are everywhere and there is a wide range of dips at the supermarket. However, the amount you get for what you pay is insane. With a well-stocked pantry and a good food processor, or mortar and pestle, you can make your own at a fraction of the cost. This week I have three pesto recipes. All are easy to prepare and use different types of nuts and cheese, and you can adjust the amounts to suit your tastes.

Dips and Sauces

Pesto rosa
250g broken cashews (lightly toasted)
500g roasted red capsicums
2 cloves of garlic
1Tbsp fresh chopped thyme
¼ cup olive oil
180g feta cheese
fresh cracked pepper

Rocket pesto
150g almond flakes
2 cups (packed full) fresh rocket
½ cup parmesan
1 clove of garlic
¼-½ cup olive oil
¼ cup parmesan cheese

Walnut and spinach (dairy-free)
2 cups frozen spinach
1 cup of walnuts
½ cup lemon juice
1 Tbsp of cumin powder
sea salt and fresh cracked pepper

Methods:
For the red pesto you can use tinned peppers, but you must wash thoroughly to remove brine. If using fresh peppers rub with olive oil and grill over a flame or under grill until blackened, then place in a plastic bag to sweat and rub off the skins.
Place capsicums on an oven tray and roast some more in oven together with liberal dose of olive, garlic (which can be chopped up), oil, black pepper and thyme for about half an hour. Allow to cool then add the feta and toasted cashew nuts, and place all in a food processor and blitz into a lovely rich red paste. Pack into a container and keep in fridge. The flavour
develops more after a day and it will last for seven.
For the rocket pesto simply blitz all ingredients together and season
to taste. The same process can be used for the spinach and walnut
pesto, which is garlic and dairy-free and very good for you nutritionally.
The pestos can all be used for pastas and dips and you can whip them up in a flash. Try one for your next dippy do da day.