Prep time: 5 minutes
Roasted Red Pepper Pesto
Borrowed from a pizza recipe in LCBO Food & Drink, Winter 2008
Makes 1 cup
2 large cloves garlic
2 sweet roasted red peppers (I use marinated ones, preferrably in a glass jar)
2 tbsp extra virgin olive oil
1 tsp balsamic vinegar
Salt & pepper to taste
¾ cup coarsely grated hard cheese (asiago or parmesan or a combination)
¼ cup fresh basil or parsley, finely chopped
Pinch of red chili pepper flakes optional)
1. Drop the garlic through the feeding tube of a food processor while the machine is running….fasted way to chop garlic ever.
2. Add the roasted red peppers and pulse a few times. Add the rest of the ingredients and pulse until it forms a lovely paste. (just takes a few pulses).
This is great as a base sauce for pizza, tossed with pasta, slathered on bread in a tuna sandwich, or as a bruschetta on crusty Italian or French bread.