Parsley Pesto with Roasted Peppers

Name: Parsley Pesto with Roasted Peppers
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H10M0.000S
Yield: about 1 cup
Ingredients: 1/3 cup lightly toasted pine nuts; 3 cups loosely packed fresh flat-leaf parsley; 1 teaspoon chopped garlic; Kosher salt; 1/2 cup coarsely grated Parmesan; 1/2 cup extra-virgin olive oil; 1/2 cup chopped roasted red peppers

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Level: Easy

Total: 10 min
Active: 10 min

Yield: about 1 cup

Parsley stands in for basil to make a traditional pesto.

Level: Easy

Total: 10 min
Active: 10 min

Yield: about 1 cup

Ingredients

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1/3 cup lightly toasted pine nuts

3 cups loosely packed fresh flat-leaf parsley

1 teaspoon chopped garlic

Kosher salt

1/2 cup coarsely grated Parmesan

1/2 cup extra-virgin olive oil

1/2 cup chopped roasted red peppers

Directions

Put the pine nuts in a food processor and pulse until finely ground. Add the parsley, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly stream in the olive oil and process until combined. Transfer to a bowl and top with the roasted peppers.