Three Pepper Pesto


"This recipe uses red bell peppers, black pepper, dried chile pepper and lots of Parmesan cheese, but less basil than most pesto recipes. The predominant flavor is sweet red pepper. It's excellent toasted with bread under the broiler or tossed with pasta."
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10 m servings
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Original recipe yields 4 servings

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  1. Start by cleaning the bell pepper and the basil. Take basil leaves off the stems and roughly chop bell peppers into medium-sized pieces.
  2. Place Parmesan in a food processor and add the olive oil. Blend until smooth.
  3. Add remaining ingredients and blend again until smooth.
  4. May be served immediately or kept in refrigerator for up to 3 days before use.


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