Roasted Red Pepper Pesto

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 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

Recipe

• 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.