Roasted Red Pepper Pesto

• 1 red pepper, roasted, charred, peeled & chopped
• 8 large basil leaves
• 1 tbsp extra virgin olive oil
• 2 cloves garlic
• 1 tbsp pine nuts
• 1 tbsp Parmesan cheese
• salt

Special Equipment

• blender

1. Roast pepper either over stove burner or in the oven until charred
2. Let cool about 5 minutes, then peel and chop
3. Add pepper, basil leaves, pine nuts, garlic, olive oil and cheese in a blender
4. Puree until smooth, adding more olive oil if necessary
5. Place in squeeze bottle and store in the refrigerator for 3-4 days