Roasted Red Pepper Pesto

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• 2 cups red bell peppers, roasted peeled stemmed and seeded (about 3 peppers)
• 2/3 cup hazelnuts, toasted and chopped
• 1 garlic clove, chopped
• 1 lemon, zested and juiced
• 1 teaspoon vinegar
• kosher salt & freshly ground black pepper
• 1/2 cup olive oil
• 1/4-1/3 cup chives, chopped

Recipe

• 1 in a blender, combine peppers, hazelnuts, garlic, lemon juice and lemon zest, vinegar, salt and pepper.
• 2 pulse to combine; while still running, drizzle in the olive oil to form an emulsion.
• 3 taste and adjust seasonings and/or consistency (by adding more olive oil).
• 4 stir in chives.
• 5 leftovers should be refrigerated and will be good for about 3 days.