This umami-rich, smoky, roasted-pepper pesto is a delicious departure from the traditional basily-herbaceous pesto. The char on the peppers, hint of sundried tomato, just a touch of basil and parmesan is really wonderful stirred through fresh pasta, used in place of tomato sauce on a pizza, as dip and more. It can be made ahead and keeps for several days refrigerated. We look forward to hearing how you improvise with this tasty versatile recipe!

Yield 1 cup

INGREDIENTS

1/2 cup red bell pepper, seeded, cored, roasted & roughly chopped(store bought work perfectly well)
1/4 cup sundried tomato packed in oil, drained & roughly chopped
1/4 cup walnuts or pine nuts
2 garlic cloves, chopped
1/4 cup parmesan, grated
1 tablespoon Taste #5 Bomba! XXX tomato paste
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 cup fresh basil, chopped
1/4 cup fresh spinach, chopped
1/4 teaspoon crushed red pepper flakes
1/2 teaspoon smoked paprika

METHOD

In a blender or food processor add the garlic cloves and walnuts; pulse until the mixture resembles a coarse meal. Toss in the roasted red peppers, olive oil, Bomba! XXX, basil, spinach, parmesan, red pepper flakes and paprika and blend until the is smooth, about 1 minute. Salt to taste. Refrigerate until ready to use.

NOTE: This will hold in the refrigerator for 2-3 days, but the flavor begins to go off if held too long. We have successfully frozen this and other pesto but only for a few months.

Recipe by Kitchen Ten17

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