Sweet Pepper Pesto

1. 1

   Grill or bake the peppers till the thin skins are black; this usually takes about 20 minutes.

2. 2

   Take them out and put them into a plastic bag; they will soften and become moist, and the skin will peel off. Rinse the peppers to get rid of any flakes of burnt skin.

3. 3

   Process the peppers, the pine nuts, and the olive oil in a blender till you obtain a creamy paste; thin it to a looser paste if you want, with more olive oil. If adding fresh basil, make sure the leaves are washed and patted dry before adding to the blender jar.

4. 4

   Add salt and ground pepper to taste.

5. 5

   Keep in a well-covered jar in the fridge, and use it up within two weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.