Roasted Red Pepper Pesto

  • Yield: 8 servings


2large red bell peppers
1/3cup chopped walnuts
2-- garlic cloves, minced
3tablespoons extra-virgin olive oil
1/2teaspoon salt


  1. Cut peppers lengthwise in half, remove seeds and place peppers cut sides down on baking sheet lined with foil. Broil until charred, about 20 minutes. Cool, remove and discard skins, and cut peppers in wide strips.
  2. Combine peppers, walnuts, garlic, oil and salt in a food processor. Process until blended. Makes 1 cup.

Recipe by Jean Kressy