Ok sorry for the less than amazing photo but 1) sunlight is fading fast in the evenings and 2) this stuff was so good I almost didn’t even stop to photograph it at all, I was all “get in my belly!” Oh man this pesto is good! It’s good on pasta, it’s good on sandwiches, it’s good on bruschetta, it’s good straight out of a spoon. We got a great deal on red peppers at Costco last weekend and Tyler promised he’d find a way to use them. He found this Rachael Ray recipe on the food network site and whipped it up last night. It made a ton, and it was a great alternative to regular pesto since basil is just too scarce and too expensive these days! Excuse me while I go eat another spoonfull before bed You need to make this pesto, and soon!
Red Pepper Pesto Sauce (from Rachael Ray)
- 1 cup drained, packed roasted red peppers
- 2 small cloves garlic
- 1 (3-ounce) jar pignoli/pine nuts
- 1/4 cup flat-leaf parsley leaves, a couple of handfuls
- Salt and pepper
- 1/3 cup grated Parmesan
- 1/2 cup extra-virgin olive oil, eyeball it
Combine roasted peppers, garlic, pine nuts, parsley, salt and pepper and cheese in a food processor. Turn the processor on and stream in the extra-virgin olive oil to form a thick, pasty sauce forms. Adjust seasoning and transfer sauce to a large bowl.