Roasted Red Pepper Pesto
- Yield 1 cups
- Prep 5 mins
- Cook 20 mins
Turn the bounty of garden and farm stand into a multi-purpose condiment.
You can baste with this sauce as well as serve it alongside grilled flank steak, shrimp, fish and vegetables. Toss some hearty bread on the grill and spread it on that too. Best yet, you can make it ahead and keep in the fridge for up to 3 weeks.
- 2 large red bell peppers
- 1/2 cup chopped walnuts
- 2 cloves garlic, minced
- 3 tablespoons extra-virgin olive oil
- 1/2 teaspoon salt
- Preheat broiler.
- Cut peppers lengthwise in half; remove seeds. Place peppers cut sides down on foil-lined baking sheet. Broil about 20 minutes, until charred. Cool, remove and discard skins, and cut peppers into wide strips.
- Combine peppers, walnuts, garlic, oil and salt in a food processor. Process until blended.
Recipe by Jean Kressy.