Roasted Red Pepper Pesto

A few weeks ago I bought a delicious Red Pepper Pesto at a pasta shop in downtown San Mateo. It was so good that I decided to give it a try myself. Mine turned out a little different, but still very good. This is something I will definitely make again, but next time I will quadruple the recipe and freeze a few batches. This sauce tastes especially good on fresh pasta (not the boxed kind). I bought ours at Whole Foods.

Roasted Red Pepper Pesto
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Ingredients
8 oz chopped roasted red peppers (3-4 red bell peppers)
5 tablespoons olive oil
1/2 teaspoon balsamic vinegar
1/2 cup basil, torn
1/2 cup grated Parmesan cheese
2 tablespoons minced garlic (I used the jarred kind)
2/3 cup pine nuts
salt and pepper to taste

Directions

     To roast peppers:

1. Cut the peppers in half and clean out the seeds and innards. Place them on a baking sheet skin side up. 
2. Place the sheet in a 450-500 degree oven set on broil. The skin will start to blacken and soften in 7-10 minutes. 
3. Once the skins are brownish-black, remove from the oven and immediately place the peppers in a large ziploc bag. Close and let sit for 20 minutes or so (or until the peppers have time to cool and "sweat"). 
4. Once they have cooled you will be able to peel the skins right off. What you will have left is a moist, wonderfully cooked pepper.

      For the pesto:

1. Wash and tear basil leaves into pieces.
2. In a food processor, process peppers, Parmesan cheese, nuts and basil, then add rest of ingredients and process again.
3. Taste, add salt and pepper, and adjust seasonings as desired (add a little more garlic or vinegar if it seems bland).
4. Turn into serving bowl and cover tightly with plastic wrap to let flavors mingle for at least an hour or up to overnight. (I used mine right away and it was still great!) Heat slightly to serve over warn pasta. 
   
   Recipe from www.ehow.com