Friday, March 15, 2013

Roasted Red Pepper Pesto

I saw this recipe on Table for Two's blog and I could not resist. I mean, this pesto is perfect on sandwiches, in pasta, and you can dip things like bread, veggies, and even your fingers directly into it. No, seriously, it's that good.

Prep Time: 10 minutes
Cook Time: none (if you're not roasting the peppers yourself)

Eight (8) ounces of roasted red peppers -- this is about 2 1/2 peppers
One (1) garlic clove, minced -- I may have put more than that in all know my love for garlic
Two (2) tablespoons of pine nuts, toasted
1/2 cup of fresh basil leaves
One (1) tablespoon of extra virgin olive oil
Salt and pepper to taste


Spoon all of the ingredients (except the oil) into a food processor.
Blend the ingredients and slowly pour the oil in to give the mixture a better consistency.

blending until it is as chunky or smooth as you'd like it.
Bottle the pesto and use as needed. Table for Two reports that it will be good for the next two weeks.
Enjoy your lovely pesto adventures!