Description
This Roasted Red Pepper Pesto Recipe is super fun to make and delicious to eat on just about anything. Spice up your favorite dish with this easy homemade pesto sauce!
Ingredients
Scale
- 2 red peppers, halved and roasted
- 1 garlic clove
- 1/2 cup of basil
- 1/4 cup shredded Parmesan
- 1/3 cup of pecans, toasted
- 2–3 Tablespoons of olive oil
- salt & pepper
Instructions
- Preheat oven to 350º.
- Halve and seed red peppers. Roast in oven for 15 minutes with the inside side down. Flip them over after 15 minutes and roast for another 15 minutes on the other side.
- Remove from oven and place in a bowl, cover with plastic wrap and let sit for 10 minutes. {this will keep the heat in the bowl and make it easier to remove the skin}.
- After peppers are finished resting, remove the skins and set aside.
- Put pecans in a saute pan and toast until just fragrant. {about 7-10 minutes}
- In a blender put, roasted red peppers, garlic clove, toasted pecans, shredded Parmesan cheese, basil, salt and pepper. Blend together.
- Slowly start to add olive oil {depending on how you like your consistency} to the pesto mixture.
- Toss with fresh pasta and serve!
