Roasted Pepper Pesto

I was really stuck the other night, trying to decide what I wanted for dinner. So, I turned to tastespotting in search of inspiration. I came across this recipe for Roasted Red Pepper Pesto, and made a few changes based on what I had in the kitchen. The original recipe is for a vegan pesto, and while it sounded interesting, I like cheese too much to leave it out of pesto. 

Ingredients:

• A handful of basil leaves
• 2 tablespoons of pine nuts (or walnuts)
• 2 tablespoons of sun roasted tomatoes
• 3 tablespoons of parmesan cheese (grated)
• 2 roasted peppers (skin and seeds removed, I used orange peppers)
• 2 tablespoons of olive oil (Extra virgin in best)
• salt and pepper to taste

**These measurements are estimates, you can really add as much or as little as you like and taste as you go along.

Instructions:

• To roast the peppers, place them whole on a baking sheet and toss with olive oil. Roast at 450F for 20 minutes, turning occasionally so that they char on all sides. Then, cover them with foil and leave them for 10-15 minutes until the have cooled slightly. This makes it much easier to remove the skins. 
• Place all the ingredients in a food processor and blend until well combined. 
• Add more oil to achieve the consistency you like. 

This is what it should look like once you've blended it. 

I cooked some whole wheat fusilli pasta and tossed it with the pesto. I also added sliced tomatoes and parmesan cheese. This pesto is sweeter than the traditional basil pesto, and the roasted peppers give it a slightly smokey flavor. I think it would also be great as a dressing for a cold pasta salad.