Recipe for Red Pepper Almond Pesto

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Yield:

Ingredients:

Amount	Ingredient
	This bright red pesto is great with chili, quesadillas, tacos and enchiladas,
	or try it as a topping for polenta.
2 x	red bell peppers, quartered, cored and seeded
2 x	shallots or green onions (white part only), chopped
1/4 cup	blanched, toasted almonds (see note)
3 lrg	garlic cloves, smashed
1/4 cup	extra-virgin olive oil
3 tbl	freshly grated parmesan cheese or 1 to 2 ounces goat cheese

Instructions:

Instructions: Place the peppers, shallots or green onions, almonds and garlic in a blender or food processor. Whirl until finely minced. Add the oil and cheese, and process until blended.

Note: To blanch almonds, cover them with boiling water and let them sit a minute or two. Drain. The skins should slip off. To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

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... Red Pepper Aioli :: Red Pepper and Asparagus Frittata ...