Dec 2, 2013
Use this quick and easy Roasted Red Pepper Pesto as dip for grilled shrimp or sauce for pasta. For a more traditional pesto, add a little freshly grated Parmesan cheese.
1 garlic clove, roughly chopped
1 cup roughly chopped roasted red peppers, jarred or homemade
2 sundried tomatoes, roughly chopped
2 tbsp. chopped fresh basil leaves
1/4 cup pine nuts, toasted
2 tsp. red wine vinegar
1/4 cup to 1/3 cup olive oil
Salt and freshly ground pepper, to taste
Add garlic, roasted red peppers, sundried tomatoes, basil, pine nuts, red wine vinegar and 1/4 cup olive oil to food processor. Pulse until smooth, adding more olive oil if needed. Season with salt and pepper.
Yield: About 2 cups.