Roasted Garlic And Red Pepper Pesto

1. 1

   Peel away dry outer skin from garlic head.

2. 2

   Leave skins of garlic cloves intact.

3. 3

   Cut off pointed top portion with a knife, leaving the head intact but exposing the individual cloves.

4. 4

   Place garlic head, cut side up, in small baking dish.

5. 5

   Drizzle with oil; cover and set aside.

6. 6

   Halve the sweet peppers; remove stem, membranes and seeds.

7. 7

   Place peppers, cut sides down, on foil lined baking sheet.

8. 8

   Bake peppers and covered garlic in a 425 oven 20-25 minutes or until pepper skins are bubbly and blackened.

9. 9

   Remove peppers.

10. 10

    Place peppers in a clean brown paper bag and seal.

11. 11

    Let stand 20-30 minutes or until peppers are cool enough to handle.

12. 12

    Continue baking garlic 20-35 minutes more until garlic cloves feel soft when pressed.

13. 13

    Set garlic aside to cool.

14. 14

    Using a sharp knife, carefully peel peppers.

15. 15

    Cut peppers into pieces.

16. 16

    Remove garlic head from oil, reserve oil.

17. 17

    Press to remove garlic paste from the individual cloves.

18. 18

    In food processor bowl or blender container combine roasted pepper pieces, garlic paste, reserved oil, Asiago or Parmesan cheese, black pepper and salt.

19. 19

    Cover and process with several on-off turns until smooth.

20. 20

    When necessary, stop food processor or blender and use a rubber scraper to scrape the side of bowl or container.

21. 21

    Stir in thyme.

22. 22

    To store, place in airtight container and store in refrigerator up to 1 week or in the freezer up to 3 months.

23. 23

    To serve, bring pesto to room temperature.

* Per serving · 4 servings · Values may vary.