FERMENTED RED CAPSICUM, WALNUT & CHILLI PESTO

	2 red capsicums, charred and fermented in a salt brine (1 tablespoon salt to 1 cup water) for 5-10 days
	2 red chillies, roughly chopped
	80g toasted walnuts
	2 tablespoons rice wine vinegar
	¼ cup extra virgin olive oil
	30g parmesan or other hard cheese

1.	Stir through scrambled eggs and omelettes
2.	Toss with parboiled potatoes before roasting
3.	Underneath a grilled and sliced shoulder of lamb

Food styling, recipes and photography Will Bowman & Jane Lyons