Spinach and walnut pesto
1.Preheat oven to 240°C/475°F. Grease two ¾-cup (180ml) petite loaf pans. Line base and two long sides of both pans with a strip of baking paper, extending 5cm (2 inches) over sides.
2.Halve capsicums; discard seeds and membranes. Place on oven tray; roast, skin-side up, about 15 minutes or until skin blisters and blackens. Cover capsicum with plastic wrap for 5 minutes then peel away skin. Cut capsicum into strips; line bases and two long sides of pans with capsicum strips, extending 2cm (¾ inch) over edges.
3.Combine remaining ingredients in medium bowl; spoon cheese mixture evenly into pans, pressing down firmly. Fold capsicum strips over to enclose filling. Cover; refrigerate 1 hour.
4.Meanwhile, for the spinach and walnut pesto, process cheese, spinach, nuts and garlic until chopped finely. With motor operating, gradually add combined oil, juice and the water in a thin, steady stream; process until pesto is smooth.
5.Carefully remove terrines from pans; sprinkle with extra chopped fresh chives and serve with pesto.