Recipe: Roasted Red Pepper Pesto

This recipe is the sauce for our Grilled Stuffed Portabello Mushroom. Its also makes a great accompaniment to pasta and fish. Try it on a burger with provolone or Parmesan cheese.

• 3/4 cup roasted red bell peppers, drain if canned
• 2/3 cup extra virgin olive oil
• 1/3 bunch parsley leaves, chopped
• 1/3 cup Parmesan cheese grated
• 1 1/2 Tbs garlic, minced
• 1 1/2 Tbs pine nuts
• 1/2 Tbs fresh lemon juice
• 1/2 tsp basil
• 1/4 rounded tsp salt
• 1/4 rd tsp black pepper
• 1 pinch nutmeg

Put all the ingredients into a food processor. I prefer a slightly textured/chunky pesto versus a smooth pesto, but how far you blend the ingredients is up to you.

Yield is approximately 2 cups. Keep refrigerated in a sealed container for a week to 10 days.