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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 3 |
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This recipe goes with Roasted Pepper Pesto Cheesecake Ingredients:
1 cup fresh basil leaves |
1/4 cup (1 ounce) grated fresh parmesan cheese |
2 tablespoons pine nuts, toasted |
1 tablespoon olive oil |
1/4 teaspoon salt |
1/8 teaspoon pepper |
2 pounds red bell peppers (about 4 large), roasted and peeled |
Directions:
1. Place all ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally. Store in airtight container in refrigerator up to 1 week.
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