Roasted Red Pepper Pesto

• Vegan
• Gluten free
• Paleo

• Produce

  • 1/2 cup Basil, loosely packed leaves
  • 1 clove Garlic, large
  • 2 Red bell peppers, large

• Baking & Spices

  • 1 Salt and pepper

• Oils & Vinegars

  • 1 Olive oil

• Nuts & Seeds

  • 2 tbsp Pine nuts, lightly toasted

Found on tablefortwoblog.com

Description

Directions

• Preheat oven to 400 degrees.
• Slice the red bell peppers into large pieces and place skin side down on a large baking sheet. Drizzle olive oil over the bell peppers and sprinkle some salt. Place in oven for 20-25 minutes until peppers are soft and the edges slightly transparent. The skin that was touching the baking sheet should be slightly blackened, too.
• Meanwhile, lightly toast the pine nuts in a skillet on medium heat.
• In a food processor, throw in the bell peppers, garlic clove, pine nuts, and basil.
• Turn on the food processor and drizzle olive oil through the feed tube and mix it until a nice thick consistency. Season with salt and pepper.
• Keep in an airtight jar for up to 2 weeks, if it lasts that long ;)