Roasted Red Pepper Pesto Recipe

Enjoy the bold and flavorful combination of roasted red peppers, garlic, pine nuts, Parmesan cheese, and olive oil in this homemade red pepper pesto. Perfect for spreading on crusty bread, tossing with pasta, or using as a dip for vegetables. This recipe is easy to make and will impress your guests with its vibrant color and delicious taste.

Ingredients

• 2 large red bell peppers
• 2 cloves of garlic
• 1/4 cup pine nuts
• 1/2 cup grated Parmesan cheese
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste

Directions

1. Preheat the broiler in your oven.
2. Cut the red bell peppers in half, remove the seeds and stem. Place the pepper halves skin-side up on a baking sheet lined with aluminum foil.
3. Broil the peppers on high heat until the skins are charred and blistered, about 10 minutes. Remove from the oven and let them cool for a few minutes.
4. Once the peppers have cooled, peel off the charred skins and discard. Chop the roasted peppers into smaller pieces.
5. In a food processor or blender, combine the roasted red peppers, garlic, pine nuts, Parmesan cheese, and olive oil. Blend until smooth and well combined. Add salt and pepper to taste.
6. Transfer the red pepper pesto to a jar or airtight container. It can be stored in the refrigerator for up to a week.
7. Serve the pesto on bread, as a sauce for pasta, or as a dip for vegetables. Enjoy!

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