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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Delicious pesto recipe for serving over pasta. Ingredients:
1/4 cup slivered almonds, toasted |
2 red bell peppers |
1/3 cup olive oil |
3/4 cup fresh basil leaf |
1 1/2 teaspoons lemon juice |
1 tablespoon balsamic vinegar |
4 garlic cloves |
olive oil, extra for roasting garlic and peppers |
Directions:
1. Cut peppers in half, removing stems and seeds. Brush with oil and place skin-side-up on baking sheet.
2. Peel garlic cloves and brush with oil. Wrap in a bit of foil and place on baking sheet with peppers.
3. Roast garlic and peppers in a 450-degree oven (I use my toaster oven) for 20 minutes or until peppers are lightly browned and skin begins to blister slightly. (NOTE: You can roast them in the broiler until skin is black, then remove the skin-but I prefer to brown mine so I can keep the skin-and accompanying nutrients-on).
4. Put peppers, garlic, oil, almonds, basil, vinegar and lemon juice in blender and blend until smooth, adding a little water if too thick.
5. Serve over pasta.
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