Recipe

December 24, 2008

Red Devil Pesto Recipe

Recipe:

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Step 1: In food processor, combine roasted peppers, basil, lemon juice, garlic, honey, olive oil, balsamic vinegar, hot sauce, almonds, parmesan, salt and pepper.

Step 2: Blend thoroughly and serve on hot or cold pasta. Pesto can be stored in refrigerator in an airtight container with 1 tbsp of olive oil drizzled on top for up to one week.

Makes 3 cups

Ingredients

6 roasted red peppers
2 cups fresh basil
1 lemon, juiced
1 clove garlic
1 tbsp honey
1/2 cup olive oil
2 tbsp balsamic vinegar
1 tbsp hot sauce
1/2 cup toasted almonds
1/2 cup grated Parmesan or Romano cheese
Salt and freshly ground black pepper to taste

Directions

Yield:

Step 1: In food processor, combine roasted peppers, basil, lemon juice, garlic, honey, olive oil, balsamic vinegar, hot sauce, almonds, parmesan, salt and pepper.

Step 2: Blend thoroughly and serve on hot or cold pasta. Pesto can be stored in refrigerator in an airtight container with 1 tbsp of olive oil drizzled on top for up to one week.

Makes 3 cups

Photographer:

©istockphoto.com/Eva Gruendemann

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