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.

Ingredients

• 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

Instructions
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.