Red Pepper Pesto

So, our garden is definitely done for the season. Because our first gardening year was particularly cold and rainy, our turnout was not quite as we had hoped. Although we had quite the crop of green peppers, only a few turned red. We had actually planted orange, red and purple peppers, so we had a few of each. With the red peppers I was actually able to cultivate, I made some really yummy red pepper pesto. The recipe is really quite simple as long as you have a food processor.

First, you chop up a bunch of red peppers lengthwise, and coat them in a thin layer of oil. The should be placed in a large baking dish, and put into the oven, close to the top rack. Unless you're concerned with slow roasting your peppers, put the oven at 450 degrees, and check back often. Once the peppers start to look softened, and slightly blackened, they're ready to be processed.

In the meantime, chop up some cloves of garlic, and roast some pine nuts on the top of the stove.

This recipe doesn't really require measurements. I also included basil, a bit of olive oil, a tiny bit of vinegar, parmesan cheese and salt and pepper.

Once the peppers have softened, throw them into the food processor, and gradually add the other items. I tasted mine several times to test for the "yumminess."

If you try this recipe, or have other suggestions, let me know!

In the picture above, I'm posing with my two jars of my pesto sauce. The pretty green chalkboard behind us I just got from Sweetie Pie Suite. It fits really well with my kitchen. Eventually, I'll show you my kitchen, but it needs a few more adjustments (note the ugly green countertops). Tim kept making me laugh, so it was hard to get a good picture.