A new twist on pesto!
Ingredients
1 large red pepper, roasted, skin and seeds removed
2 handfuls of fresh basil leaves
1 garlic clove
1/3 cup toasted pine nuts
6 sun-dried tomatoes in oil, drained and chopped
2 ripe tomatoes, skinned
3 Tablespoons tomato paste
1/2 tsp. chili powder
1/2 cup freshly grated Parmesan cheese
2/3 cup olive oil
Directions
Place all ingredients except olive oil in food processor. Process until smooth. Slowly add oil.
Store in refrigerator up to two weeks.
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