Roasted Red Bell Pepper Pesto (L'Academie de Cuisine)

By KDCooks

From Culinary Skills Lab - Sauces II - 10/17/11
(Chef Sandy Patterson)

Ingredients

• 3 Roasted Red Peppers, peeled and seeded
• 6-8 cloves garlic, peeled and blanched
• 1/2 cup parmesan cheese, finely grated
• 1/4 cup toasted pine nuts
• 1/4 cup extra virgin oo
• 10 leaves, fresh basil, coarsely chopped
• 1 TB fresh ground pepper
• 1 pinch of cayenne
• salt to taste

Preparation

Step 1

Place basil, pine nuts, and garlic in food processor and pulse/chop to mince them together.

Add red pepper flesh and puree altogether until smooth, about 20-30 seconds. Continue to puree and add the olive oil in a thin stream throug the top of food processor.

Add the parmesan and seasonings into the food processor or stir in by hand.

Serve over chicken or fish.