Photo: Jennifer Causey; Styling: Lindsey Lower
Wait a sec... pesto should be green, right? Nope, not when you bring roasted red peppers into the mix. Roasted red pepper gives deepens your typical pesto with an earthy umami quailty. This rich and versatile condiment is the perfect use for an open jar of leftover red peppers waiting in the fridge without a purpose.
Serves 6 (serving size: about 3 1/2 tablespoons)
1. Place roasted red bell peppers in a food processor. Add basil leaves, pine nuts, Parmesan cheese, water, olive oil, salt, pepper, and garlic; process until smooth.