ROASTED RED PEPPER and ALMOND PESTO
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.