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Roasted Red Pepper Pesto

Roasted Red Pepper Pesto

Add in a little bit of sweet to your savory pesto sauce with this simple homemade creation
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Prep Time 5 minutes
Cook Time 1 hour
Resting Time 30 minutes
Course Sauce
Cuisine American, Italian
Servings 3 cups

Ingredients
  

  • 4 Large Red Bell Peppers
  • 1 cup Pistachio Kernels
  • 1 cup Fresh Basil
  • 3 Garlic Cloves
  • 1 cup Parmesan Cheese grated
  • 1 tsp Salt
  • 1 tsp Black Pepper
  • 1 tsp Paprika
  • ¼ cup Oil
  • ½ cup Heavy Cream

Instructions
 

  • Preheat oven to 325degF.
  • Place bell peppers on a parchment paper covered baking sheet. Once hot, put in oven for 60 minutes. Remove peppers from oven and place in large glass bowl. Immediately cover with plastic wrap (tightly sealed) and let sweat for at least 30 minutes.
  • Once peppers are cooled, remove from bowl and gently remove the skin, seeds and core.
  • Add pistachios to food processor and blitz until finely ground. Add roasted red peppers one piece at a time. Once fully incorporated, add remaining ingredients to food processor. Continue to blitz until everything is fully incorporated and the you have reached the desired smoothness.
Keyword basil, creamy pesto, Garlic, pesto, red bell peppers, Sauce
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