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!

Dirk FucikPesto