Red pepper Pesto

By jan_ice

Ingredients

• 2 roasted sweet red peppers, peeled, seeded, cored
• 2 tsp tspbalsamic vinegar or red wine vinegar
• 1/4 cup cuptoasted pecan piecesrated parmesan cheese
• 1 1pinch pinchsalt
• 1 1pinch pinchpepper

Preparation

Step 1

Preparation:

In food processor or blender, puree red peppers with vinegar until smooth.

Add toasted pecan pieces, Parmesan cheese, salt and pepper;

pulse to chop. (Pesto can be refrigerated in airtight container for up to 2 days.)