This is one of my favorite recipes. It’s different from a traditional green pesto, which is usually prepared with basil, spinach, or even kale. A quick and easy recipe that can be used as a pasta sauce or served alongside grilled chicken.

Ingredients

• 3 red peppers
• 1 cup fresh basil
• 3 cloves of garlic
• 1/4 cup Parmesan cheese
• 1/2 cup walnuts
• Splash of lemon juice
• 1/4 cup olive oil
• 2 tablespoons pasta water (substitute with pasta water if available)
• Salt and pepper to taste

Directions

1. Set oven to broil.
2. Slice the peppers in half, remove the seeds and stem. Rub with olive oil.
3. Roast the peppers until the skin starts to blacken.
4. Remove peppers from the oven and place inside of a Ziploc bag.
5. Let the peppers rest in the Ziploc bag for 20 minutes.
6. After 20 minutes peel the skin away from the peppers.
7. Place the first 6 ingredients (peppers, basil, garlic, cheese, walnuts, lemon juice) into a food processor.
8. Blend while adding in 1/4 cup of olive oil and 2 TBS of pasta water.
9. Season with salt and pepper.
10. Toss into pasta or serve with grilled chicken.