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Roasted Pepper Pesto
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This week's CSA baskets feature several different varieties of sweet peppers including: golden cal wonder, corno di toro, gypsy, and lipstick peppers. Here is one way to enjoy all of them!
3 medium sweet peppers
¼ cup olive oil
1/3 cup walnuts
4 oz grated parmesan cheese
1 clove garlic
1 t balsamic vinegar
salt
Roast peppers whole and unoiled in a 400 oven 20 minutes or until somewhat blackened on the outside and softened. Remove from oven to a bowl of cold water. Carefully strip the skins off the peppers. The roasting and cooling should make this job easier. Remove seeds from the pepper pieces and combine in a blender with remaining ingredients. Salt to taste and serve a top linguine.
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