Roasted Red Pepper and Pistachio Pesto

Adapted from: Cook’s Illustrated, Jan/Feb 2012

2 cloves garlic

1 red pepper, roasted until broiler until brown, seeded, and peeled

1 cup fresh basil

½ cup grated Parmesan cheese

½ cup pistachios, shelled

¼ cup olive oil

Place garlic, pepper, basil, cheese, and pistachios in a food processor. Process until nuts are broken up. Add the olive oil and process until smooth. Season wish salt.

Toss with cooked pasta.

Printed from SavoryLessons.blogspot.com