Roasted Red Pepper and Basil Pesto
Delicious and Rich Sauce
Yield: 8
Materials
- 1 cup roasted red peppers
- 1 cup basil, fresh
- 1/4 cup extra virgin olive oil
- 3 cloves fresh garlic
- 1/4 cup parmesan cheese
- 1/4 tsp salt (more to taste)
- 1/8 tsp black pepper (optional)
Instructions
- If not using jarred roasted peppers, first roast them and let them cool. To roast: lightly coat in olive oil, place in a preheated oven at 450*F for 20 minutes, then flip them and roast another 20. Remove from the oven, let them cool, and peel off the skin and remove the seeds.
- Add all other ingredients to a food processor and blend until smooth.
- Serve immediately or store in the refrigerator up to 5 days, or freeze up to two months.
Notes
These ingredients are widely variable in amounts depending on your taste. If you want more of a roasted pepper taste and less basil, go with that. If you like really garlicky, add another clove or two. I personally don't care for black pepper, so I omit it. You can't really go wrong with this recipe so don't be nervous.... just have fun with it!