Red Pepper Pesto

I keep this in the fridge as a standby to server with cream cheese and crackers, as a snack for unexpected guests

3 red peppers, halved with the seeds removed
1/2 cup roasted cashew nuts
1/2 clove garlic minced
1/2 cup olive oil
1T chopped flat leaf parsley
2t lemon juice

Roast the peppers skin side down at 180C for an hour. Leave to cool.
Chop the nuts in a blender. Add the cooled peppers and other ingredients. Blend until smooth. Add more oil if required.
Store in a sterilsed bottle.

Delicious on sandwiches, wraps and flat bread.