Roasted Red Pepper and Almond Pesto

Martha from  A Sense of Humor is Essential will be filling in today for Liz.  She loves multitasking recipes, and here is a favorite one- Roasted Red Pepper and Almond pesto. This is a different spin on pesto, using roasted red peppers and almonds, instead of the traditional basil and pine nuts. This red pepper pesto is delicious served on toasted baguette slices brushed with olive oil for an appetizer, or with cooked pasta as an entree.

2 teaspoons extra virgin olive oil
1 garlic clove, peeled
2 red bell peppers, roasted, peeled, seeded and coarsely chopped
2 tablespoons slivered almonds, toasted
3 tablespoons grated Parmigiano-Reggiano cheese
3 tablespoons finely chopped fresh flat-leaf parsley
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper, to taste

  • In the bowl of a food processor, combine the red peppers, garlic clove, almonds, 3 tablespoons parsley, lemon juice, and 2 teaspoons olive oil. 
  • Pulse until a coarse puree forms. Season with salt and black pepper.

(I used my small wand processor because I already had it out to make soup and I didn’t feel like dirtying yet another cooking gadget!)
Andrea the Kitchen Witch

This sounds great! I am not a fan of traditional pesto (don’t like basil) but this, oh this sounds GOOD!! I’ve had my eye on that stick blender/mini chopper from CSN for a while now. I think I’ll have to get one soon!