Red Pepper Pesto Recipe

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A rich, sweet pepper spread for corn chips, crackers, crusty breads, pasta, roasted potatoes, tacos, and quesadillas.
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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
Directions
PREP
30 mins
READY IN
30 mins
  • 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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Red Pepper Pesto Recipe Reviews

red pepper pesto

:
Average of 4.00 out of 5 stars
Rating of 4 out of 5.0 stars
Ratings (1)
Comments (0)
cynicalanddisgusted
Rating of 4 out of 5.0 stars
"Had everything but the pine nuts - so I used pistachios. This is a wonderful sauce for BBQ chicken pizza or a nice simple bruschetta."
cookaholic
Reviewed By
"OMG is redundant in this case. Forgot the balsamic, used Asiago cheese and WOW it's utterly wonderful....OH...Also added Walnuts!"
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