Roasted Red Pepper Pesto

Name: Roasted Red Pepper Pesto
Yield: Serves 4 to 6 (Makes 1 1/2 cups, enough for 1 lb of pasta)
Cuisine: Italian
Ingredients: 2 , medium red bell peppers, roasted, peeled, and cut into rough 2-inch pieces; 3 medium cloves, garlic, unpeeled; 1 , small shallot, chopped coarse; 1 tablespoon, fresh thyme leaves; 1/4 cup, fresh parsley leaves (packed), washed and dried thoroughly; 7 tablespoons, extra-virgin olive oil; 1/4 cup, grated Parmesan cheese

Italian
Vegetarian
Quick
Condiments

Appears in Cook's Illustrated January/February 2001

When fresh basil is out of season, use arugula, nuts, mushrooms, or even roasted peppers to make a quick, full-flavored pesto.

SERVES 4 to 6 (Makes 1 1/2 cups, enough for 1 lb of pasta)

TIME 20 minutes

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