A simple, savoury pesto dip that’s perfect for sharing—especially when hosting friends or family with kids. No need to worry about it being too spicy or tangy; this dip is mild, creamy, and crowd-friendly.

Preparation time: 15–30 minutes
Serves: 4
Vegetarian (vegan option available)

Ingredients

• 2 roasted bell peppers (roast your own or use jarred)
• 100 g Parmesan (vegan option: nutritional yeast or vegan cheese)
• A generous handful of roasted walnuts
• 1–2 garlic cloves
• 4 tbsp olive oil
• Zest from ½ lemon
• Juice from ½ lemon
• A good pinch of salt

Directions

1. If roasting your own bell peppers: Roast them directly over an open flame (if you have a gas stove) or in a dry pan until blackened and soft.
2. Place the roasted peppers in a pot with a lid on for 10 minutes to steam—this makes the skin easier to remove.
3. While the peppers steam, toast the walnuts in a dry pan until lightly golden.
4. Add the roasted walnuts, Parmesan, garlic, olive oil, lemon zest, and lemon juice to a food processor or blender.
5. Peel the skin off and rinse the bell peppers, remove the seeds, and roughly chop them. Add them to the food processor.
6. Blend until smooth and creamy.
7. Taste and adjust with more salt, lemon juice, or olive oil as needed.