Red Pepper, Cashew & Bee Lane Smoked Tomato Pesto

Red Pepper, Cashew & Bee Lane Smoked Tomato Pesto

Makes about 1½ cups

Elevate your grazing table game with this Red Pepper & Cashew Pesto which tastes even better with the addition of our cold smoked tomatoes!


200g roasted red pepper strips (see notes)
75g roasted cashews
75g (½ tub) Bee Lane smoked tomatoes, including the oil
small clove garlic, peeled
few sprigs fresh basil
2 Tb Parmesan cheese, finely grated


  • Place all the prepared ingredients into the bowl of a food processor and blitz until finely chopped.
  • Taste and season with sea salt if needed.
  • Store covered in the refrigerator for up to a week.

To serve:

  • Serve with crostini, crackers, crudités, as part of a grazing platter or just on its own!


  • We used bottled roasted red peppers for our pesto – drain them well on paper towel before using.
  • We used unsalted roasted cashews – if you use salted cashews, taste before adding any more salt at the seasoning stage.
  • Raw garlic can be overpowering so exercise caution at the beginning – you can always add more to suit your tastes.
  • Omit the parmesan cheese if you wish to make it vegan.