Roasted Red Pepper Pesto
Ingredients
Roasted Red Pepper Pesto
- 1 red pepper, roasted, charred, peeled & chopped
- 8 large basil leaves
- 1 tbsp extra virgin olive oil
- 2 cloves garlic
- 1 tbsp pine nuts
- 1 tbsp Parmesan cheese
- salt
Special Equipment
How-to
- Roast pepper either over stove burner or in the oven until charred
- Let cool about 5 minutes, then peel and chop
- Add pepper, basil leaves, pine nuts, garlic, olive oil and cheese in a blender
- Puree until smooth, adding more olive oil if necessary
- Place in squeeze bottle and store in the refrigerator for 3-4 days