Roasted Yellow Pepper Pesto

I had purchased a package of yellow peppers at the grocery store and once I got home didn’t know what to make with them. So I roasted them in the oven, added some olive oil and put them in the fridge.

Last night the idea came to me to make a pesto. Not sure if it was possible and was surprised to find several recipes when I did an internet search. I chose a name I trust, Stefano Faita, whose recipes are usually easy and simple. Here is the recipe I used as a base for my Roasted Yellow Pepper Pesto.

This pesto could also be used as a topping for bruschetta, crackers, or melba toast.

I have made substitutions to Stephano’s Roasted Red Pepper Pesto recipe in brackets.

Roasted Yellow Pepper Pesto

Use this quick and easy pesto as a 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 (I used 2 cloves, but next time might add more-I love garlic)
1 cup roughly chopped roasted peppers, jarred or homemade (5 yellow peppers)
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
Parmesan cheese as desired

Add garlic, peppers, sundried tomatoes, basil, pine nuts, red wine vinegar and olive oil to food processor. Pulse until smooth, adding more olive oil if needed. Season with salt and pepper.

Yield: About 2 cups.

Source: In the Kitchen with Stefano Faita

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