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“Delicious pesto recipe for serving over pasta.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Cut peppers in half, removing stems and seeds. Brush with oil and place skin-side-up on baking sheet.
  2. Peel garlic cloves and brush with oil. Wrap in a bit of foil and place on baking sheet with peppers.
  3. Roast garlic and peppers in a 450-degree oven (I use my toaster oven) for 20 minutes or until peppers are lightly browned and skin begins to blister slightly. (NOTE: You can roast them in the broiler until skin is black, then remove the skin--but I prefer to brown mine so I can keep the skin--and accompanying nutrients--on).
  4. Put peppers, garlic, oil, almonds, basil, vinegar and lemon juice in blender and blend until smooth, adding a little water if too thick.
  5. Serve over pasta.

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