Roasted Red Pepper Pesto. YESS. You Heard me. Gimme ALLLL the Pesto.
Making my own Pesto has become one of the greatest things ever, and i’m fairly certain I will never buy store bought pesto again. Not that you can’t get absolutely delicious store bought pesto (I promise I wont judge you if you will never NOT buy store bought pesto), but the homemade stuff is not only 100 times more fresh- it’s also soo easy! It seriously takes less than 10 minutes and can be used in so many different things.
I love making a batch on Sunday or Monday, and storing in the fridge for the week. That way, you can whip it out for a quick weeknight pasta dish, put it on toast with eggs in the morning, or even top grilled meats and veggies. It jazzes up the meal in an instant, and like I said, the possibilities are endless. You can put it in pastas, toast, pizzas, grilled meats, fish, veggies, eggs, cheese, etc. etc. etc.
If you’ve never made your own pesto, I totally get it. It sounds a little intimidating, but just trust me on this one and give it a whirl. You will thank me later!
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.!!