Roasted Red Bell Pepper Pesto
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 t...
This classic spanish sauce based on roasted red bell peppers and nuts, is courtesy of Chef Steven Robilio of Amerigo Italian Restaurants.
Ingredients
- 6 large red bell peppers—roasted, and peeled
- 1 cup diced firm bread
- 1 cup toasted walnuts
- ¼ cup sherry or balsamic vinegar
- ¼ cup extra virgin olive oil
Preparation
1. Place all ingredients in a food processor and purée. Season with salt and pepper to taste.
Chef Steven Robilio can be found at Amerigo Itlaian Restaurants.
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