Roasted Red Bell Pepper Pesto

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   1.

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   Preheat your oven to 400 F. Place the red peppers on a baking sheet and sprinkle each of them with 1/2 tablespoon of olive oil.

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   Transfer the peppers to the hot oven and roast for 1 hour, turning them over using tongs at the 30 minute mark.

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   After an hour remove from the oven and allow them to cool to room temperature, about 15 minutes.

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   When the peppers are cool, using a knife, remove the seeds, white membrane inside and stem.

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   Set aside.

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   2.

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   In a food processor, add the garlic cloves and walnuts.

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   Pulse until the mixture resembles a coarse meal.

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    Next, throw in the roasted red peppers, 2 tablespoons of olive oil, fresh basil, Parmesan-Reggiano and crushed red pepper and pulse until mixture is smooth-ish.

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    This will take about 1 minute.

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    Add salt to taste (I added about 1/2 teaspoon of salt).

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    Add a little more crushed red pepper, if you like.

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    Yields about 1 cup of pesto.

* Per serving · 4 servings · Values may vary.

No additional tips available.