Ingredients
Units
Scale
- 2 red bell peppers
- 1 cup fresh basil
- 2 cloves of garlic
- 1/3 cup pine nuts
- 1/2 cup extra virgin olive oil
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- 1 lb pasta of your choice (penne or fusilli works great)
Instructions
- Preheat your oven to 450°F (232°C) and place the red peppers on a baking sheet. Roast until the skins are completely wrinkled and the peppers are charred, about 30-40 minutes.
- Remove from the oven and cover with foil for 10 minutes. This will help you peel off the skin easily. Once cooled, remove the skin, stem, and seeds.
- In a food processor or blender, combine the roasted peppers, basil, garlic, pine nuts, olive oil, Parmesan, salt, and pepper. Blend until smooth.
- Cook the pasta according to the package instructions until al dente. Drain and reserve some pasta water.
- Toss the pasta with the pesto. Add a bit of pasta water if needed to get the right consistency.
- Serve hot with some extra Parmesan on top. Enjoy!
Notes
- For a nut-free version, replace pine nuts with sunflower seeds.
- For a vegan version, use nutritional yeast or vegan Parmesan instead of regular Parmesan.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting, Boiling
- Cuisine: Italian
- Diet: Vegetarian