I was feeling a bit lazy today so whipped up the easiest pesto. I just roasted two red peppers (bell peppers, or red capsicum) in the oven with two cloves of garlic and a bit of olive oil. I added this to a blender, a pack of raw unsalted cashews, a tablespoon of olive oil and a third of a jar of sundried tomatoes in their oil. A bit of water to loosen the mixture and blitz and bingo- easy peasy pesto.
Gorgeous, but gorgeous over pasta, but also as a dip for breadsticks or crudites.