Roasted Red Pepper Pesto
2 tablespoons fresh garlic, chopped
1 1/2 cups roasted red peppers, roast your own or use jarred variety.
1 cup fresh basil leaves, lightly packed
1/2 cup walnuts
1/2 cup extra virgin olive oil
1 cup parmesan cheese, grated
1 teaspoon kosher salt
1 teaspoon black pepper
Combine garlic, peppers and basil in food processor, process until finely chopped.
Add walnuts and parmesan cheese, blend until smooth. While machine is running, slowly drizzle in olive oil.
Add salt, pepper and process. Scoop into bowl
Makes enough to cover 2 pounds of fish with some left over. Enjoy!