Receta Roasted Red Pepper Pesto

by Nicole Sherman

The first time I had

pesto was in the Pennsylvania Amish country. I had never even heard of pesto before.

The day I tired pesto I was in love. It always amazes me I come across

something I have never had in my entire live then suddenly I am in love and it

changes everything for me.

I love pesto (humm…

I think I might have said that lol) but I had never had roasted red pepper

pesto. When I found this recipe I decided I had to give it a try. This recipe

is very good! It’s full of flavor and just a little goes a long way. Which means

you will have plenty for future meals. I love that because that means a simple

dinner in the future.

• 8 ounces roasted
• red bell peppers
• 5 tablespoons
• olive oil, extra virgin
• 1/2 teaspoon
• balsamic vinegar
• 1/2 cup fresh
• basil
• 5 tablespoons
• Parmesan cheese
• 3 cloves garlic,
• quartered lengthwise
• 2/3 cup roasted
• pine nuts
• 1/8 teaspoon
• pepper
• 1/8 teaspoon
• salt, or to taste

Directions

In a blender or

food processor, purée peppers until they are smooth and well blended (If a

blender or processor is not available, chop into fine bits and manually blend).

Shred cheese and chop nuts into bits, blending thoroughly and add to peppers.

Chop basil into tiny pieces and combine with peppers, cheese and nuts.

Add oil and

vinegar to combined ingredients. Press garlic and combine with other

ingredients. Add salt and pepper to taste.

Refrigerate and

use within several days or freeze to keep longer.

Original

Recipe Source

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