Roasted Red Pepper Carrot Pesto

- by The Oven Mits

I have been running out of ideas for food lately and have been eating a lot of burritos and pasta. Then I thought, if I'm having pasta, I guess I could at least make a cool sauce to with it! I first thought of that roasted red pepper sauce we usually make, but I don't have any cashews. (Also, side note, I made it once without the cashew cream and it was gross). So I looked up another sauce recipe and this is what I found!

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Ingredients:

• 6 Carmen Peppers, seeded and halved (I just used normal red peppers)
• 1/4 cup plus 2 tablespoons extra virgin olive oil, divided
• 2 cloves garlic, chopped
• 2 carrots, sliced and cooked
• 1/4 cup toasted walnuts
• 1/4 cup grated Parmesan cheese
• 3 tablespoons chopped fresh parsley
• salt and pepper, to taste

Directions:

1. Preheat oven to 400 degrees.
2. Toss the seeded and halved peppers with 2 tablespoons olive oil and a pinch of salt.
3. Arrange peppers on a parchment paper lined baking sheet in a single layer.
4. Roast peppers until tender and skin is blistered, about 20-25 minutes.
5. Place peppers in a bowl and cover with plastic wrap.
6. Allow peppers to cool; peel skins off.
7. Heat remaining 1/4 cup olive oil in a small skillet over medium-low heat. Add chopped garlic and cook until fragrant, about 1 minute.
8. Put all ingredients, except parsley, in a food processor bowl. Pulse until a smooth paste forms.
9. Transfer to a bowl and stir in parsley.
10. Season to taste with salt and pepper

http://jeanetteshealthyliving.com/2011/09/roasted-red-pepper-carrot-pesto-magnoodles-pasta-giveaway.html

Sorry, I went a little overboard with the cilantro and you can barely see the sauce, but it really is there!

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This recipe was good and pretty simple and made a lot of sauce to be used in other stuff!