Smoky Roasted Bell Pepper Pesto

The sweet flavors of roasted bell peppers, blended with herbs and nuts in this Roasted bell pepper pesto give you a complex savory taste. Whether leading pasta, sandwiches, or even used as a dip, this simple recipe should become a part of every household. Taste the burst of flavor in every mouthful whilst entertaining friends and family without hassles.

– makes about 4 servings –

Ingredients

• 2 large red bell peppers
• 1 large yellow bell pepper
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts, toasted
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 garlic cloves, minced
• 1/4 cup extra virgin olive oil
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Steps

1. Preheat the oven to 400°F (200°C).
2. Cut the bell peppers in half and remove the seeds.
3. Place them skin-side up on a baking sheet and roast for 25-30 minutes, until the skins are charred.
4. Remove from the oven, cover with foil, and let steam for 10 minutes to loosen the skins.
5. Once cool enough to handle, peel off the skins and chop the peppers.
6. In a food processor, combine the roasted peppers, basil, pine nuts, cheese, and garlic.
7. Pulse until combined, scraping down the sides as needed.
8. With the processor running, slowly drizzle in the olive oil and lemon juice until the pesto reaches your desired consistency.
9. Season with salt and pepper to taste, and blend again briefly to mix.
10. Serve immediately or store in an airtight container in the refrigerator for up to a week.