Friday, November 12, 2010

Roasted Red Pepper Pesto

Roasted Red Pepper Pesto 


2 roasted red peppers
2 tablespoons fresh basil leaves (optional)
2 cloves garlic (chopped)
2 tablespoons pine nuts (toasted)
2 tablespoons parmigiano-reggiano (grated)
3 tablespoons olive oil
2 teaspoons balsamic vinegar
salt and pepper to taste


1. Place everything into a food processor and puree. Serve with pasta, etc.
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