Friday, September 11, 2009

Roasted Red Pepper Pesto

Delicious! This is my preferred sauce for dressing pasta. It also makes a great sandwich spread. Use a whole pepper from a jar of roasted red bell peppers, or if you're up to the task, roast your own. See also regular Pesto, & Pesto Tomato Sauce.

  • 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.

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