Roasted Red Pepper Pesto

Delicious pesto recipe for serving over pasta.

• Ready In: 30 mins
• Serves: 4-6

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.