This recipe uses red bell peppers, black pepper, dried chile pepper and lots of Parmesan cheese, but less basil than most pesto recipes. The predominant flavor is sweet red pepper. It's excellent toasted with bread under the broiler or tossed with pasta. The pesto keeps up to 3 days in the refrigerator.
Ingredients
- 0.67 cups grated Parmesan cheese
- 0.25 cups extra-virgin olive oil
- 0.5 cups chopped red bell pepper
- 0.25 cups tightly packed basil leaves
- 0.25 teaspoons red pepper flakes
- ground black pepper to taste
Instructions
-
1
Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.
Nutrition Facts
Per serving
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