WALNUT RED PEPPER PESTO

By jarren

Chere - October/16 Gourmet

Ingredients

• 1/2 cup grated Parmesan cheese
• 6 ounces red bell pepper
• 2 medium garlic cloves, peeled
• 3/4 cups walnuts, toasted
• 1/2 cup sun dried tomatoes, oil drained
• 2/3 cup fresh basil leaves
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup olive oil

Preparation

Step 1

Preheat oven to 400°F. Halve and trim red pepper, place skin side down on oven rack. Roast 15 to 20 minutes or until skin is well shriveled but not blackened. Place in plastic bag for 15 minutes to steam.

Place garlic cloves in medium sized saucepan, add cold water to cover and bring to boil. Reduce heat and simmer for 5 minutes or until soft enough to pierce with a fork. Remove using a slotted spoon and set aside to drain.

Place all ingredients into the Vitamix blender in the order listed and secure lid.

Turn machine on and slowly increase speed to Variable 3. Blend for 30 seconds or until desired consistency is reached.

Serve with a sliced baguette or crackers.