How to Make Roasted Red Pepper Pesto

This bright, fresh tasting pesto sauce gets its color and tang from roasted red peppers, but you don't have to roast them yourself. Use the jarred variety that you can find in the condiment aisle next to the olives and vinegar. Theoretically, you could use a mortar and pestle for this, but the best results are obtained with a food processor. If you like to make pesto you will easily recoup your investment in this kitchen gadget, since gourmet pesto sauce costs between $3 and $5 per jar, and a no-frills food processor is between $20 and $30.

Things You'll Need

• 8 oz. roasted red peppers
• 5 TBSP olive oil
• 1/2 teaspoon balsamic vinegar or red wine vinegar
• 1/2 cup fresh basil, torn
• 1/2 cup grated parmesan cheese
• 2 TBSP fresh minced garlic, from jar
• 2/3 cup pine nuts
• salt and pepper to taste

Instructions

How to Make Roasted Red Pepper Pesto

1. Wash and tear basil leaves into pieces.

2. In food processor, process peppers, parmesan cheese, nuts and basil, then add rest of ingredients and process again.

3. Taste, add salt and pepper, and adjust seasonings as desired (add a little more garlic or vinegar if it seems bland).

4. Turn into serving bowl and cover tightly with plastic wrap to let flavors mingle for at least an hour or up to overnight.

5. When ready to serve, remove plastic wrap and bring to room temperature. Serve with flatbread, crusty rolls or crackers, or heat slightly and serve over cooked pasta.

Tips & Warnings

• Discard any unused pesto after 2 or 3 days. You can also use fresh garlic cloves in this recipe. Dried garlic is not recommended.