How to make roasted red pepper pesto

Preheat your oven to 450°F (230°C).

Cut the red bell peppers in half and remove the seeds and stems.

Place the bell pepper halves on a baking sheet, cut side down.

Roast the peppers in the oven for about 20-25 minutes, or until the skins are blistered and charred.

Remove the peppers from the oven and place them in a bowl, covering it with plastic wrap to steam for about 10 minutes.

Once cooled, peel off the charred skin from the peppers.

In a food processor, combine the roasted peppers, pine nuts, Parmesan cheese, garlic, basil, salt, and black pepper.

With the food processor running, slowly drizzle in the olive oil until the mixture is smooth and well combined.

Taste and adjust seasoning if necessary.

Serve the pesto with pasta, on sandwiches, or as a dip.

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