Roasted Red Pepper Salad with Pesto & Spicy Cashew Topping

Ingredients: 
For The Peppers:
2 red bell peppers
4 oil-packed anchovy fillets, finely chopped
2 large garlic cloves, thinly sliced
Fresh Basil
Kosher salt, freshly ground pepper
1 tbsp. EVO
1/2 pint cherry tomatoes, halved
¼ cup pitted kalamata olives
Flaky sea salt
Crushed Red Pepper (optional)

For The Pesto:
2 cups Fresh Basil
5 garlic cloves
¼ cup Walnuts
3 tbsp. Olive Oil
2 tbsp. Filtered Water
Salt & Pepper

For the Spicy Cashew Topping:
1 Cup Raw Cashews, soaked overnight
½ cup Filtered Water
Salt & Pepper
½ tsp. Crushed Red Pepper (Optional)

Instructions:
Make Your Cashew Topping: – Can be made ahead of time & stored in the fridge

1. Drain your cashews and rinse with clean water & transfer to a blender
2. Add ½ cup filtered water, add more if it’s too thick
3. Add crushed red pepper
4. Blend
5. Season with salt & pepper to taste

Roast Those Peppers:

1. Preheat oven to 375°F
2. Cut your peppers in half
3. Remove seeds and ribs
4. Place peppers, skin side down, in a shallow baking dish
5. Top with anchovies & garlic
6. Tear a couple of leaves of basil (depending on your taste) & distribute evenly over the four halves
7. Season with kosher salt & pepper
8. Drizzle with Olive Oil
9. Bake 35-45 minutes – peppers will be soft but still hold their shape
10. Remove from the oven & let cool

Get your Pesto on: Store extra in an airtight container in the refrigerator

1. In a food processor combine basil, garlic, walnuts, olive oil, filtered water
2. Add a pinch of salt & black pepper
3. Pulse until blended
4. Taste & season 

Assembly:

1. Once your peppers are cool, arrange on a plate
2. Top with cherry tomatoes, pesto, and spicy cashew topping
3. Season with crushed red pepper & flakey sea salt (optional)