- 2 bunches fresh basil, stems removed
- 1 teaspoon extra-virgin olive oil, or as needed
- 2 cloves garlic, minced, or more to taste
- 2 ounces pine nuts
- 3 roasted red bell peppers, seeded and peeled, or more to taste
- 1 lemon, juiced
- 1 tablespoon balsamic vinegar, or more to taste
- 1 tablespoon grated Parmesan cheese, or to taste
- salt and ground black pepper to taste
- 3 tablespoons extra-virgin olive oil, or more as desired
- 2 tablespoons cooked corn kernels, or as desired (optional)
- Place basil in a food processor.
- 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.
- 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.
- Process basil mixture until evenly combined and chunky.
- 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.
04/08/2018
recipepes.com
Deb's Red Pepper Pesto, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
