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.
Ingredients:
- 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
- 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.
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