This Bell Pepper Pesto is a combination of smoky sweet roasted peppers, garlic, pecorino cheese, fresh basil and pine nuts. Its absolutely delicious and the perfect thing to add to pasta, spread on a sandwich or use as the filling in this festive Puff Pastry Christmas Tree recipe >>HERE<<. I know you’re going to love it :)

Roasted Red pepper pesto recipe

THE INGREDIENTS -

8 oz Roasted bell pepper*
1 oz Pine nuts - toasted
1 Cup finely fresh grated pecorino cheese (or fresh grated parmesan)
3/4 oz fresh basil leaves
2 Garlic cloves - finely chopped
1/4 - 1/2 Cup olive oil
salt

THE PREPARATION -

Lightly toast the pine nuts in a skillet over medium heat, let cool.
To a food processor or blender add in the roasted peppers, pine nuts, basil, garlic, pecorino (or parmesan) cheese and a 1/4 cup of the olive oil. Pulse or blend until the desired texture. Add in more olive oil if needed for desired consistency and pulse again. Taste and add salt if desired
Use the pesto right away or transfer to a jar or air tight container. store in the fridge or freezer.

*I used some fabulous roasted bell peppers that I got from Italy in this recipe. You could use jarred roasted peppers or roast your own in the oven. I think this recipe would be prettiest and have the nicest flavor if just red bell peppers were but you could use some yellow or orange too. I actually had a combination of yellow, orange and red in my jar from Italy. Either way it will be delicious! If you do happen to have bell peppers in oil, try to drain off as much as possible or just be mindful when adding the olive oil from the recipe. You may not need the whole half cup.