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Ingredients
- 4 small anchovy fillets
- 1 tablespoon dry breadcrumbs
- 1 tablespoon milk
- ½ large red capsicum (pepper), quartered and seeded
- 1 garlic clove, minced
- 1½ tablespoons toasted pine nuts
- 1 teaspoon capers, rinsed and squeezed dry
- 1 small handful basil, torn
- 1½ tablespoons tomato passata (puréed tomatoes)
- 1 tablespoon red wine vinegar
- 60 ml (2 fl oz/¼ cup) olive oil
Method
1. Put the anchovies, breadcrumbs and milk in a small bowl and set aside to soak for 30 minutes.
2. Preheat the grill (broiler) to high. Arrange the capsicum, skin side up, on a wire rack and grill (broil) for 12–15 minutes, or until the skin blisters. Cool in a plastic bag, then peel and discard the skin. Roughly chop the flesh.
3. Put the anchovy mixture in a mini processor and add the garlic, pine nuts, capers and basil. Whizz for 30 seconds, or until the mixture forms a coarse paste. Add the capsicum and whizz for 25–35 seconds, or until smooth. Add the tomato passata and vinegar and whizz until just combined. With the motor running, gradually add the oil and whizz until smooth.
