- 1 C fresh basil leaves
- 1 fire-roasted red sweet bell pepper
- 1/4 C walnuts
- 2 cloves garlic, or 2 tsp minced
- 2 Tbsp olive oil
- salt & pepper to taste
Place all ingredients in a mini-food processor or blender, and puree into a smooth and creamy sauce. If too thick, or won't combine smoothly, drizzle in additional olive oil. Keep in airtight container in the refrigerator up to 1 week, or freeze (also airtight, or your whole freezer will smell like pesto!) up to 6 months.