Roasted Red Pepper & Walnut Pesto

The Food Matters Cook Book by Mark Bittman

  • 2 garlic cloves, finely chopped
  • 1 cup walnuts, coarsely ground
  • 8 roasted red bell peppers
  • 1 cup fresh basil
  • 1/2 cup olive oil
  • salt and black pepper

Pulse the garlic in a food processor until finely chopped.  Add the walnuts and pulse a few more times to break up any large pieces.  Add the roasted red peppers and basil and process, streaming in the oil as you go, until all the ingredients are mixed and the texture is as smooth or coarse as you desire.  Sprinkle with salt and pepper to taste, and serve.

Keep for a couple of days in the refrigerator or freeze.