Roasted Red Bell Pepper Pesto

By markemilw

Ingredients

• 2 large red bell peppers (or 1 pound of red bell peppers)
• Olive Oil
• 2 whole garlic cloves
• 2 tablespoon walnuts
• 1/2 cup fresh basil
• 1/4 cup Parmesan-Reggiano, grated
• 1/4 teaspoon crushed red pepper
• Sea salt

Details

Servings 1
Adapted from acozykitchen.com

Preparation

Step 1

Things are pulsed and pureed for about a minute. This pesto is sweet and slightly smokey. The walnuts give it a good nuttiness, while the basil add freshness.

1. Preheat your oven to 400F. Place the red peppers on a baking sheet and sprinkle both of them with 1 tablespoon of olive oil. Transfer the peppers to a hot oven and roast for 1 hour, turning them over, using tongs, at the 30 minute mark. Remove from the oven and allow them to cool to room temperature, about 15 minutes. When the peppers are cool, using a knife, remove the seeds, white membrane inside and stem. Set aside.

2. In a food processor, add the garlic cloves and walnuts; pulse until the mixture resembles a coarse meal. Next, throw in the roasted red peppers, 2 tablespoons of olive oil, fresh basil, Parmesan-Reggiano, crushed red pepper and pulse until mixture is smooth-ish, about 1 minute. Salt to taste (I added about 1/2 teaspoon of salt). Add a little more crushed red pepper, if you like, too.

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1. Preheat the broiler on high with a rack about 3 inches from the element

6. Store the peppers in their own juice in the refrigerator for up to 5 days; freeze them for longer periods; or make sauces, pesto, etc., which may also be frozen.