Roasted Pepper Pesto

By dashy_65

Ingredients

• 1 cup fresh basil leaves
• 1/4 cup (1 ounce) grated fresh Parmesan cheese
• 2 tablespoons pine nuts, toasted
• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 pounds red bell peppers (about 4 large), roasted and peeled

Preparation

Step 1

Place all ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally. Store in airtight container in refrigerator up to 1 week.