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Deb’s Red Pepper Pesto

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Deb’s Red Pepper Pesto

Directions

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Ingredients :

  • 2 bunches fresh basil
  • stems removed
  • 1 teaspoon extra-virgin olive oil
  • or as needed
  • 2 cloves garlic
  • minced
  • or more to taste
  • 2 ounces pine nuts
  • 3 roasted red bell peppers
  • seeded and peeled
  • or more to taste
  • 1 lemon
  • juiced
  • 1 tablespoon balsamic vinegar
  • or more to taste
  • 1 tablespoon grated Parmesan cheese
  • or to taste
  • salt and ground black pepper to taste
  • 3 tablespoons extra-virgin olive oil
  • or more as desired
  • 2 tablespoons cooked corn kernels
  • or as desired (Optional)
  • Methods :

  • Place basil in a food processor.
  • Coat the bottom of a skillet with about 1 teaspoon olive oil and heat over medium; cook and stir garlic until lightly browned, 2 to 3 minutes. Add cooked garlic to basil.
  • Heat a separate skillet over medium-high heat; add pine nuts and cook until toasted and fragrant, 3 to 5 minutes. Add toasted pine nuts and roasted red bell pepper to basil mixture.
  • Process basil mixture until evenly combined and chunky.
  • Mix lemon juice, balsamic vinegar, Parmesan cheese, salt, and pepper into red bell pepper mixture; process, adding the 3 tablespoons olive oil a little at a time, until desired consistency is reached. Add corn and process just until mixed.
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