Ingredients

The following ingredients have 8 Servings
  • 4 whole roasted red peppers, (seeds and skin removed)
  • 1/2 tablespoon dried basil
  • 2/3 cup whole walnuts
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 2 cloves garlic, (roughly chopped)
  • 1 tablespoon white vinegar
  • 4 tablespoons olive oil

Instruction

  • Add all ingredients to a food processor or blender and puree until smooth.
  • Transfer pesto sauce to a clean, sterile mason jar and secure with a clean lid and seal.
  • Refrigerate 12 hours until ingredients marry together. This pesto can be used immediately, but allowing the pesto to sit results in a more cohesive taste.
  • Pesto will last up to seven days if keep in the refrigerator.