Capsicum and Sundried Tomato Dip

(Recipe from Everyday Cooking for Every Family)

The base ingredients and how I made this dip is essentially the same as the basil pesto I made a while back.

Ingredients


1 clove garlic

150g drained sundried or semi-sundried tomatoes (I used semi-sundried)

1 red capsicum, roughly cut into quarters

160g unsalted cashews (you remember that slight disaster I had with the butter chicken? Well, the cashews I had planned for that recipe went here instead!)

40g olive oil

40g white vinegar

2 tbsp parmesan cheese (grated first in the Thermomix, otherwise you can use pre-shredded parmesan)

Method

  • Place all the ingredients into the TMX bowl and set dial to closed lid position.
  • Pulse the turbo button for 5-1o seconds (about 4 pulses) so that you have a chunky but even mixture.

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