Roasted Red Pepper Walnut Pesto
Servings: 8
Print Recipe
Ingredients
- 4 whole roasted red peppers, seeds and skin removed
- 1/2 tablespoon dried basil
- 2/3 cup whole walnuts
- 1 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cloves garlic, roughly chopped
- 1 tablespoon white vinegar
- 4 tablespoons olive oil
Instructions
- Add all ingredients to a food processor or blender and puree until smooth.
- Transfer pesto sauce to a clean, sterile mason jar and secure with a clean lid and seal.
- Refrigerate 12 hours until ingredients marry together. This pesto can be used immediately, but allowing the pesto to sit results in a more cohesive taste.
- Pesto will last up to seven days if keep in the refrigerator.