FERMENTED RED CAPSICUM, WALNUT & CHILLI PESTO - Cuisine Magazine - From New Zealand to the World

Name: FERMENTED RED CAPSICUM, WALNUT & CHILLI PESTO - Cuisine Magazine - From New Zealand to the World
Ingredients: 2 red capsicums, charred and fermented in a salt brine (1 tablespoon salt to 1 cup water) for 5-10 days; 2 red chillies, roughly chopped; 80g toasted walnuts; 2 tablespoons rice wine vinegar; ¼ cup extra virgin olive oil; 30g parmesan or other hard cheese

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If you’re not in the mood to ferment the capsicums you can just use them roasted or charred. View all recipes here

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Ingredients

2 red capsicums, charred and fermented in a salt brine (1 tablespoon salt to 1 cup water) for 5-10 days
2 red chillies, roughly chopped
80g toasted walnuts
2 tablespoons rice wine vinegar
¼ cup extra virgin olive oil
30g parmesan or other hard cheese