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Roasted Red Pepper Pesto


3/4 cup (8 ounces) drained, jarred roasted red peppers
3/4 cup (3 ounces) chopped walnuts
1/3 cup (1/2 ounce) lightly packed fresh basil leaves
3 tablespoons grated Parmesan cheese
4 cloves garlic
1/2 cup olive oil
Salt and pepper

Place all pesto ingredients except oil, salt and pepper in food processor, fitted with steel blade, or blender container. Cover; process until smooth. With motor running, slowly add oil through opening in cover. Season with salt and pepper, as desired.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.