Dave's Kitchen - Roasted Red Pepper Pesto

Cut red peppers into quarters and remove the seeds.

Preheat the oven on grill setting.

Place the peppers in a dish and drizzle with olive oil.

Grill the peppers until they start blistering and turn black on top.

Wrap the grilled peppers in foil to steam and loosen the skin.

After about an hour, peel the skin off the peppers.

Chop garlic and dry roast almonds in a dry pan.

Cut the peeled peppers into smaller pieces for blending.

Combine the peeled peppers, garlic, lemon juice, basil, red wine vinegar, and olive oil in a blender.

Pulse the mixture until desired consistency is reached.

Equipment Needed

Spice Level:

Dietary