Reviewed on October 01, 2011

Definitely a keeper recipe. This adds a really great smoky flavor to the pesto that’s like nothing else. You can buy jars of roasted red peppers, but it’s really easy just to do it yourself. It’s also a really pretty red color too. I usually toss in maybe a quarter cup of basil, just because I like the flavor and how it mixes with the pepper. You’ll want to add a little bit more olive oil if you do this, though.