Preheat oven to 180ºC. Halve and then quarter the capsicum, removing the core and seeds. Place onto a small tray and drizzle with 1 Tbsp olive oil and ¼ tsp salt.
Roast capsicum for 20 minutes, then remove from oven. Add cashews and garlic on top, then place back in the oven to roast a further 10 minutes. Remove from oven and allow to cool for 5 minutes before proceeding to step 3.
Add the cooled capsicum, cashews and garlic to a food processor and blend for 5 seconds or until quite finely chopped.
Add remaining olive oil, parmesan, parsley and lemon juice and pulse to combine well -around 10 x 1 second pulses. You can blend more for a creamier dip if you like.
Transfer to a serving bowl. Top with a drizzle of olive oil and some optional salt flakes, then enjoy as a dip for crackers or vegetables.
Preheat oven to 180ºC. Halve and then quarter the capsicum, removing the core and seeds. Place onto a small tray and drizzle with 1 Tbsp olive oil and ¼ tsp salt.
Roast capsicum for 20 minutes, then remove from oven. Add cashews and garlic on top, then place back in the oven to roast a further 10 minutes. Remove from oven and allow to cool for 5 minutes before proceeding to step 3.
Add the cooled capsicum, cashews and garlic to a food processor and blend for 5 seconds or until quite finely chopped.
Add remaining olive oil, parmesan, parsley and lemon juice and pulse to combine well -around 10 x 1 second pulses. You can blend more for a creamier dip if you like.
Transfer to a serving bowl. Top with a drizzle of olive oil and some optional salt flakes, then enjoy as a dip for crackers or vegetables.
Preheat oven to 180ºC. Halve and then quarter the capsicum, removing the core and seeds. Place onto a small tray and drizzle with 1 Tbsp olive oil and ¼ tsp salt.
Roast capsicum for 20 minutes, then remove from oven. Add cashews and garlic on top, then place back in the oven to roast a further 10 minutes. Remove from oven and allow to cool for 5 minutes before proceeding to step 3.
Add the cooled capsicum, cashews and garlic to a food processor and blend for 5 seconds or until quite finely chopped.
Add remaining olive oil, parmesan, parsley and lemon juice and pulse to combine well -around 10 x 1 second pulses. You can blend more for a creamier dip if you like.
Transfer to a serving bowl. Top with a drizzle of olive oil and some optional salt flakes, then enjoy as a dip for crackers or vegetables.
