Roasted Red Pepper Pesto

I love this recipe. It is so good as the sauce on a pizza, over pasta, and a dip for pita chips.

Yield: About 2 cups.
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Cook Time:
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1 garlic clove, roughly chopped
1 cup roughly chopped roasted red peppers, jarred or homemade
2 sundried tomatoes, roughly chopped
2 tablespoons chopped fresh basil leaves
1/4 cup pine nuts, toasted
2 teaspoons red wine vinegar
1/4 to 1/3 cup olive oil
salt and freshly ground pepper, to taste


Add garlic, roasted red peppers, sundried tomatoes, basil, pine nuts, red wine vinegar and 1/4 cup olive oil to food processor. Pulse until smooth, adding more olive oil if needed. Season with salt and pepper.


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