The Best Recipes Deb's Red Pepper Pesto

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Deb's Red Pepper Pesto

"This is a great summer recipe when basil and fresh corn is abundant! It is quick and easy and perfect to bring to a summer gathering."

Ingredients :

• 2 bunches fresh basil, stems removed
• 1 teaspoon extra-virgin olive oil, or as needed
• 2 cloves garlic, minced, or more to taste
• 2 ounces pine nuts
• 3 roasted red bell peppers, seeded and peeled, or more to taste
• 1 lemon, juiced
• 1 tablespoon balsamic vinegar, or more to taste
• 1 tablespoon grated Parmesan cheese, or to taste
• salt and ground black pepper to taste
• 3 tablespoons extra-virgin olive oil, or more as desired
• 2 tablespoons cooked corn kernels, or as desired (optional)

Instructions :

Prep : 10M	Cook : 10M	Ready in : 20M

• Place basil in a food processor.
• Coat the bottom of a skillet with about 1 teaspoon olive oil and heat over medium; cook and stir garlic until lightly browned, 2 to 3 minutes. Add cooked garlic to basil.
• Heat a separate skillet over medium-high heat; add pine nuts and cook until toasted and fragrant, 3 to 5 minutes. Add toasted pine nuts and roasted red bell pepper to basil mixture.
• Process basil mixture until evenly combined and chunky.
• Mix lemon juice, balsamic vinegar, Parmesan cheese, salt, and pepper into red bell pepper mixture; process, adding the 3 tablespoons olive oil a little at a time, until desired consistency is reached. Add corn and process just until mixed.

Notes :

• This is great as a pasta salad with tortellini. I often add asparagus and cooked fresh corn to the pasta salad. Also great with chicken or fish.
• Roasted yellow or orange bell peppers can replace the roasted red bell pepper, if desired.

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