Red Pepper Pesto
Servings
6Serving size
2 tablespoonsThis recipe can easily be multiplied and will keep well for about 3 – 4 days tightly sealed.
![Red Pepper Pesto](https://mds.culinarymedicine.org/wp-content/uploads/2021/07/redpepperpesto.jpg)
Ingredients
2 medium (approx 2-3/4 inch long, 2-1/2 dia.) Red bell peppers |
2 Tbsp. Pine nuts |
2 clove Garlic, raw (minced) |
1/2 cup leaves, whole Fresh basil |
1 ounce Parmesan cheese (grated) |
2 Tbsp Water |
1 Tbsp. Lemon juice |
1 Tbsp. White wine vinegar |
2 Tbsp. Olive oil |
Instructions
Place the peppers in the oven and roast, turning frequently, until blackened on all sides.
Remove and place in a brown paper bag.
Allow them to cool for 10 minutes.
After the peppers are cool, peel and seed them.
Place the peppers in a blender or mini chopper with the other ingredients and purée until smooth.
Chill until ready to serve.
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Special Diet Information
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Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.Recipe Notes
This is a fantastic pesto, and like the others on this website (basil, dill, arugula, etc.), it is so versatile. You can use it on pizzas or as a sauce for pasta. It goes great on sandwiches and you can even flavor mashed potatoes with it. You can use roasted bell peppers from a jar if you don’t have time to roast the peppers yourself, just make sure to purchase roasted peppers that are not packed in oil.