Name: Roasted Red Pepper Pesto
Total time: 20 min
Cuisine: Italian
Ingredients: 2 medium red bell peppers , roasted, peeled, and cut into rough 2-inch pieces; 3 medium cloves garlic , unpeeled; 1 small shallot , chopped coarse; 1 tablespoon fresh thyme leaves; 1/4 cup fresh parsley leaves (packed), washed and dried thoroughly; 7 tablespoons extra-virgin olive oil; 1/4 cup grated Parmesan cheese

Why This Recipe Works

For a pesto recipe that could be prepared in colder months when basil is hard to come by, we turned to arugula, parsley, or thyme in place of basil and added flavor with nuts, mushrooms, and roasted red peppers.

Before You Begin

Note that when adding any pesto to cooked pasta it is important to include three or four tablespoons of the cooked pasta water for proper consistency and even distribution. This pesto can be kept in the refrigerator for up to three days if covered with a sheet of plastic wrap or a thin film of oil.

Instructions

Toast garlic in small dry skillet over medium heat, shaking pan occasionally, until softened and spotty brown, about 8 minutes; when cool enough to handle, remove and discard skins.

In workbowl of food processor fitted with steel blade, process peppers, garlic, shallot, thyme, parsley, and oil until smooth, stopping as necessary to scrape down sides of bowl. Transfer mixture to small bowl and stir in cheese; season to taste with salt and pepper.