Three Pepper Pesto

This recipe uses red bell peppers, black pepper, dried chile pepper and lots of Parmesan cheese, but less basil than most pesto recipes. The predominant flavor is sweet red pepper. It's excellent toasted with bread under the broiler or tossed with pasta. The pesto keeps up to 3 days in the refrigerator.

• Preparation Time: 15 mins
• Total Time: 15 mins
• Calories: 69 Calories

Ingredients

• ground black pepper to taste
• ½ cup chopped red bell pepper
• ⅔ cup grated Parmesan cheese
• ¼ teaspoon red pepper flakes
• ¼ cup extra-virgin olive oil
• ¼ cup tightly packed basil leaves

Recipe Instructions

Step 1

Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.