Roasted Red Bell Pepper Pesto

August 20, 2015

I love to whirl up this sauce in September or whenever red bell peppers are in season. At 2 for $1, I can’t resist loading up on them. I roast them under the broiler until blackened, wrap them up in the foil and cook on to steam, then peel the blackened skins off. They are then ready to whirl into a creamy sauce in the food processor. I use this sauce in place of tomato sauce (or addition to) on pasta, in lasagna, on pizza, and on sandwiches. Swirl it into chili or soup, too!

Ingredients

3red bell peppers

3garlic cloves

1/2 cupslivered almonds

3 tablespoonsextra-virgin olive oil

1/2 cupgrated Parmesan cheese

2 teaspoonsbalsamic vinegar

Preparation

Preheat oven to 450F or heat broiler.
Cut peppers in half; remove seeds. Place cut-side down on foil-lined baking sheet. Flatten with palm of hand. Roast or broil 10 to 15 minutes, until charred and blackened. Remove from oven and immediately wrap peppers in foil.
Let stand 10 minutes. Unwrap and peel peppers. Place garlic in food processor. Pulse until finely chopped. Add almonds, pulse. Add peppers and oil; purée until smooth. Stir in cheese. Season with salt.