Roasted Red Pepper Pesto
dry pasta (for 2-4 people)
4 red peppers
1/2 cup unsalted walnuts
3/4 cup fresh basil
1/4 cup fresh parsley
2 or 3 garlic cloves
1/2 to 3/4 cup olive oil
salt and pepper
Preheat grill or broiler and add red peppers. Check on them every few minutes and turn when skin turns black.
When the pepper is soft and mostly Black, put them in a plastic baggie or paper bag to steam and loosen the skin. That should take about 5 to 10 min.
While the peppers are doing their thing in the bag, boil the water and begin to cook your pasta.
Begin to peel your peppers now. The skin should peel right off. If not, just stick them back in the bag for a bit. Some black charred skin is ok to leave on. Carefully cut open the peppers and remove the seeds. Do not wash!
Check pasta now. If it is done drain and return it to the pot.
In a food processor or blender, add walnuts, basil, parsley, garlic, and peppers. Slowly add oil to the consistency you like. Blend well and add pesto to noodles, toss well. Add salt and pepper to taste.