Red Pepper-Basil Pesto Serving Size - 4 Prepared By - DnD Recipe Rating * * * * *
			2 medium red bell peppers, stemmed 2 tablespoons canola oil Salt and freshly cracked black pepper 2 cloves garlic 1/2 cup fresh basil leaves 3 tablespoons pine nuts 1/4 cup extra-virgin olive oil 1/4 cup grated Parmesan
			Preheat an oven to 375 degrees F. Put the peppers on a baking sheet, rub them with the canola oil and season with salt and black pepper, to taste. Roast until they are slightly charred and soft, turning several times, about 25 to 30 minutes. Transfer the peppers to a bowl, cover with plastic wrap and let them steam for 10 minutes. Remove the skins and seeds. Put the peppers, garlic, basil and pine nuts into the bowl of a food processor and pulse until coarsely chopped. With the motor running, slowly pour the olive oil through the feed tube and pulse to emulsify. Add the cheese and salt and pepper, to taste and pulse a few more times just to combine. Scrape the mixture into a bowl.