This recipe was offered by one of our CSA members, Jamene. It's a variation on the more familiar basil pesto - this one uses red bell peppers. Jamene says this is great on steak salad with feta and croutons. I could even see it combined with steamed or roasted summer squash! -Jenny
2 red peppers, roasted, peeled, and seeded
1/3 cup chopped walnuts
2 garlic cloves, unpeeled
2 tablespoons olive oil
1/2 teaspoon salt
1.In a dry pan over medium heat, toss and toast the walnuts and unpeeled garlic until fragrant and browned, about 5 minutes.
2. Pour onto a plate to cool, then peel the garlic.
3. Place roasted peppers, walnuts, garlic, oil, and salt into the food processor and pulse until mixture is uniform and smooth.
4.You may need to scrape down the bowl once during processing.