Roasted Red Pepper Pesto


Roasted Red Pepper Pesto

  • 1 red pepper, roasted, charred, peeled & chopped
  • 8 large basil leaves
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic
  • 1 tbsp pine nuts
  • 1 tbsp Parmesan cheese
  • salt

Special Equipment

  • blender


  1. Roast pepper either over stove burner or in the oven until charred
  2. Let cool about 5 minutes, then peel and chop
  3. Add pepper, basil leaves, pine nuts, garlic, olive oil and cheese in a blender
  4. Puree until smooth, adding more olive oil if necessary
  5. Place in squeeze bottle and store in the refrigerator for 3-4 days