Roasted Red Pepper Pesto

1. 1

   In a blender, combine peppers, hazelnuts, garlic, lemon juice and lemon zest, cider vinegar, salt and pepper.

2. 2

   Pulse to combine; while still running, drizzle in the olive oil to form an emulsion.

3. 3

   Taste and adjust seasonings and/or consistency (by adding more olive oil).

4. 4

   Stir in chives.

5. 5

   Leftovers should be refrigerated and will be good for about 3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.