Pepper Pesto

Instructions

1. Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them in the oven for about 30-35 minutes, or until the skins are charred and blistered. Remove the peppers from the oven and let them cool slightly.

2. Once the peppers are cool enough to handle, peel off the charred skin and remove the stems and seeds. Cut the peppers into chunks and set aside.

3. In a dry skillet over medium heat, toast the pine nuts until they are golden brown and fragrant, about 3-5 minutes. Stir frequently to prevent burning. Remove from heat and let them cool.

4. In a food processor, combine the roasted red peppers, garlic, toasted pine nuts, Parmesan cheese, and basil leaves. Pulse the mixture until everything is finely chopped.

5. With the food processor running, slowly drizzle in the olive oil until the mixture comes together into a smooth paste. Scrape down the sides of the food processor with a spatula as needed to ensure everything is well combined.

6. Taste the pepper pesto and adjust the seasoning with salt and pepper as needed. Add more olive oil if a thinner consistency is preferred.

7. Transfer the pepper pesto to a jar or airtight container and store it in the refrigerator. It will keep for up to a week.