Roasted Red Pepper Pesto
- Ready In:
- 30mins
- Ingredients:
- 8
- Serves:
-
4-6
ingredients
- 1⁄4 cup slivered almonds, toasted
- 2 red bell peppers
- 1⁄3 cup olive oil
- 3⁄4 cup fresh basil leaf
- 1 1⁄2 teaspoons lemon juice
- 1 tablespoon balsamic vinegar
- 4 garlic cloves
- olive oil, extra for roasting garlic and peppers
directions
- Cut peppers in half, removing stems and seeds. Brush with oil and place skin-side-up on baking sheet.
- Peel garlic cloves and brush with oil. Wrap in a bit of foil and place on baking sheet with peppers.
- 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).
- Put peppers, garlic, oil, almonds, basil, vinegar and lemon juice in blender and blend until smooth, adding a little water if too thick.
- Serve over pasta.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
I'm an ethical vegan, atheist, wife and stay-at-home mother of a 7 year old DD and 1 year old DS. I have also been known to hug a tree from time to time, but I don't do it professionally. I love life, walk around in awe of the universe, and am always made happier by things that smell delicious. Like pumpkin pie spice. And turmeric.
We've been vegan since Fall '08, and are just starting to feel like we know the tricks of the trade...and Recipezaar has certainly made the transition easier. Yey Recipezaar!