Red Pepper Pesto
INGREDIENTS:

1 Red Bell Pepper
2 Garlic Cloves
1/4-1/2 Cup Olive Oil
1/2 Cup Romano Cheese
1/4 Cup Pine Nuts (but in this case I had to
improvise as SOMEBODY found my stash of
Pine Nuts that I hid, so I used Honey Roasted
Nuts & discovered THAT taste is much better &
adds to the sweetness of the Red Peppers
when sauteed.















Slice open, remove seeds & stem, then slice
up. Remove skins from Garlic Cloves.
Now blend all ingredients.
(Your Pasta should be boiling by now)
















Pour into jars. Taste, add Salt as needed.
Now sautee a couple of Tablespoons of Red
Pepper Pesto with a notch of Butter & a pinch of
Olive Oil. (Olive Oil prevents the Butter from
burning.
































Mix this in with pasta. Plate and top with Cheese.















You can freeze this. Just use non stick spray on
some ice cube trays, and pour the Pesto into them.
Freeze over night, then pop out and store frozen
Pesto cubes in Ziplock.
You will need about 2 cubes per serving of Pasta.
You can defrost on plate or nuke defrost (without
the ziplock container)
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