deb's red pepper pesto

Ingredients

• Servings: 10
• 2 bunches fresh basil, stems removed
• 1 teaspoon extra-virgin olive oil, or as needed
• 2 cloves garlic, minced, or more to taste
• 2 ounces pine nuts
• 3 roasted red bell peppers, seeded and peeled, or more to taste
• 1 lemon, juiced
• 1 tablespoon balsamic vinegar, or more to taste
• 1 tablespoon grated parmesan cheese, or to taste
• salt and ground black pepper to taste
• 3 tablespoons extra-virgin olive oil, or more as desired
• 2 tablespoons cooked corn kernels, or as desired (optional)

Recipe

Preparation Time: 10 mins Cook Time: 10 mins Ready Time: 20 mins


• place basil in a food processor.
• coat the bottom of a skillet with about 1 teaspoon olive oil and heat over medium; cook and stir garlic until lightly browned, 2 to 3 minutes. add cooked garlic to basil.
• heat a separate skillet over medium-high heat; add pine nuts and cook until toasted and fragrant, 3 to 5 minutes. add toasted pine nuts and roasted red bell pepper to basil mixture.
• process basil mixture until evenly combined and chunky.
• mix lemon juice, balsamic vinegar, parmesan cheese, salt, and pepper into red bell pepper mixture; process, adding the 3 tablespoons olive oil a little at a time, until desired consistency is reached. add corn and process just until mixed.