Roasted Red Pepper Pesto

1. 1

   Place the roasted peppers and chiles and sauce (if using) in the bowl of a food processor fitted with the steel blade.

2. 2

   Add the minced fresh garlic, cooked garlic (if using), and the pine nuts and pulse to chop everything small.

3. 3

   Add 1 cup of the oil and a generous amount of black pepper and process until the pesto is almost pureed but still retains some texture.

4. 4

   If not planning to freeze, add the cheese and some salt to taste.

5. 5

   Process just to combine.

6. 6

   Remove as much pesto as needed and, before storing the rest in the refrigerator, pour a generous layer of olive oil over the top.

7. 7

   Keep refrigerated in a well-sealed sturdy container.

8. 8

   Bring the pesto to room temperature before each use.

9. 9

   See Basil Pesto for do-ahead instructions.

* Per serving · 4 servings · Values may vary.

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