Red Devil Pesto

Ingredients

6 roasted red peppers 6
2 cups fresh basil 500 mL
1 lemon, juiced
1 clove garlic
1 tbsp honey 15 mL
1/2 cup olive oil 125 mL
2 tbsp balsamic vinegar 25 mL
1 tbsp hot sauce 15 mL
1/2 cup toasted almonds 125 mL
1/2 cup grated Parmesan or Romano 125 mL
S & P to taste

Method

In a food processor combine roasted peppers, basil, lemon juice, garlic, honey, olive oil, balsamic vinegar, hot sauce, almonds, Parmesan and S & P Blend thoroughly and serve fresh.

If you have some left over, store in fridge in an airtight container with I tbsp of olive oil on top for up to 1 week.

MAKES approx. 3 cups (750 mL)

Vegetarian
Pasta
Summer
Garden