A nutty pecan flavour melds tastefully with smoky peppers in this slightly chunky sauce. Toss it with pasta or use it to top bread, baked potatoes, chicken breasts or fish.
Servings: 3/4 cup
Ingredients:
2 roasted sweet red peppers, peeled, seeded, cored
2 tsp (10 mL) balsamic or red wine vinegar
1/4 cup (50 mL) toasted pecan pieces
2 tbsp (25 mL) freshly grated Parmesan cheese
Pinch each salt and pepper
Preparation:
In food processor or blender, purée red peppers with vinegar until smooth. Add toasted pecan pieces, Parmesan cheese, salt and pepper; pulse to chop. (Pesto can be refrigerated in airtight container for up to 2 days.)