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.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 86 Calories

Ingredients

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

Recipe Instructions

Step 1

Place basil in a food processor.

Step 2

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.

Step 3

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.

Step 4

Process basil mixture until evenly combined and chunky.

Step 5

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.