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Roasted Red Pepper and Tomato Pesto

Author: www.miasdailydish.com
The perfect pesto to layer in an eggplant parmesan stack or casserole, this pesto would also be great on spaghetti squash, pasta or as a simple veggie dip.
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Ingredients

  • 1 lb about 4 medium red peppers
  • 1/2 lb roasted tomatoes 1/2 C of sundried tomatoes would likely work here too
  • 1 C. grated Grana Pedano cheese
  • 1/4 C grated Parmesan cheese
  • 1/2 C packed fresh basil leaves
  • 1/2 tsp salt
  • 2/3 C pine nuts

Instructions

  1. Preheat oven to 400°
  2. Halve and core red peppers. Place them open-face down onto a baking sheet covered with parchment paper and gently squash with the heel of your hand to flatten. Roast for approximately 30-40 minutes until beginning to blacken
  3. Remove peppers from baking sheet and dump into a paper or plastic bag. Seal the bag and let sit for 10 minutes. Gently peel the skin from the peppers. Don't worry if you don't get all of the skin off, especially if you are using a high powered blender
  4. Place pine nuts in a small sauce pan over medium heat. Toast, shaking the pan often, until lightly browned. Watch carefully or they will burn.
  5. Place all ingredients into a high powered blender or food processor, pulsing until mixed but still slightly chunky.
  6. Store in an airtight container for up to 4 days in the refrigerator, or freeze in usable portions