Delicious Roasted Red Pepper Pesto.
- 3 T Olive Oil
- 12 oz jar Roasted Red Peppers, seeds removed
- 3 T pine nuts
- 2 cloves garlic
- 3 T Parmesan
- 1 c fresh basil leaves
- Salt and Pepper to taste
- Combine all ingredients in your blender or food processor, and blend slowly until smooth and creamy. Salt and Pepper to taste.
- Store in an airtight container in the fridge for up to 5 days.
- Put on pasta, pizza, toast, eggs, etc. etc.!!