Provider Farm

From our fields, for your family

Roasted Red Pepper Pesto


2 garlic cloves
1 c. walnuts
8 red peppers
1/2 c. olive oil
freshly ground pepper
(optional: 1 c. basil)


Roast the peppers by slicing them in half, removing the seeds, and coating them in oil. Place them in an oven at 500 and turn them as the skins char. They also can be placed on a hot grill and turn as the skins char. Let cool and peel the skins off.
Put garlic and nuts in a food processor and pulse several times. Add peppers and drizzle in olive oil as it blends. Season to taste with salt and pepper. Put on everything!