Vegan Hazelnut & Capsicum Pesto Recipe

Ingredients

• 1½ red capsicums, seeds removed, chopped
• 3 garlic cloves, peeled & minced
• 2/3 cup basil leaves
• 1 tbsp freshly grated ginger
• 2 tbsp tamari
• 1 tbsp nutritional yeast flakes
• 1 lemon, juice & zest
• 1 tbsp apple-cider vinegar
• 1 cup lightly toasted hazelnuts
• 2 tbsp cold-pressed extra-virgin olive oil
• Pinch sea salt & freshly ground pepper