Deb'S Red Pepper Pesto

Name: Deb'S Red Pepper Pesto
Ingredients: 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)

11 ingredients

5 steps

Ingredients

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)

Directions

1

Place basil in a food processor.
2

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.
3

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.
4

Process basil mixture until evenly combined and chunky.
5

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.