Baby Capsicums Filled with Pistachio Pesto & Goat's Cheese

This is another recipe I've borrowed (see source at the bottom of this post) that looks so good it has to be tried!

Baby Capsicums Filled with Pistachio Pesto & Goat's Cheese

Ingredients:

8 baby red capsicums
200g marinated goat's cheese, drained
Pistachio pesto
1/2 cup baby rocket leaves
1/3 cup (55g) pistachio kernels
1/4 cup basil leaves
1/4 cup (20g) finely grated parmesan
2 garlic cloves, finely chopped
1/2 cup (125ml) olive oil

Method:

1. For the pistachio pesto: place rocket, pistachios, basil, parmesan and garlic in the bowl of a food processor and process until finely chopped. With the motor running, add oil in a thin, steady stream until well combined. Season with salt and pepper.

2. Preheat oven to 160°C. Place capsicums on an oven tray and bake for 30 minutes or until tender. Remove from oven, cover with foil and set aside for 30 minutes to cool. Peel capsicums, then use a small sharp knife to cut around the stems and remove. Use a teaspoon to remove and discard seeds.

3. Spoon goat's cheese and pesto evenly among capsicums. Arrange on a platter to serve.

Cheater's tip: To save time, use a bought pesto, such as Barilla's Pesto alla Genovese. To experiment with flavours, substitute pistachio pesto for a sun-dried tomato pesto or olive tapenade.

Source: Notebook: - February 2007 , Page 119

Serves: 8

Rating: will let you know