Red Pesto

Serves: 8Hands-on: 25 minutesTotal: 25 minutesDifficulty: Medium

Serves: 8


  • 4 medium red bell peppers
  • 1⁄3 cup almonds
  • 1⁄3 cup pine nuts
  • 5 plum tomatoes, peeled and seeded
  • 3⁄4 cup olive oil
  • 3 cloves garlic, peeled
  • 1 1⁄2 tsp. coarse salt
  • 1⁄2 tsp. dried oregano
  • 1⁄8 tsp. cayenne
  • 1⁄2 cup grated Parmesan cheese
  • 1⁄4 cup chopped fresh basil


  • Roast peppers by charring the skin of each pepper over a gas stove flame, a grill, or under the broiler, turning until blackened. Cool, remove skin and seeds, and chop coarsely.
  • Toast almonds and pine nuts in a preheated 300°F oven for about 5 minutes.
  • In a blender or food processor, blend peppers, toasted nuts, tomatoes, olive oil, garlic, salt, oregano, and cayenne. Pour into a bowl and stir in Parmesan. Garnish with basil and serve.