Roasted Pepper Pesto (with no nuts)

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Though pestos traditionally have nuts (and usually pine nuts,) I forgot to buy nuts this week for this pesto. As a result, I had zero nuts in my house. I decided to make the pesto anyway, sans the nuts. This dish was delicious. The sauce was light with a slight kick to it (thanks peppers!)

To roast your peppers, heat your oven up to 500. Cut you peppers in half and seed them. Place on a baking sheet. Bake until the peppers are turning black. Remove them and put them in a ziplock. Let them cool off and then the skins will peel off nice and easy.

This dish was made specifically for the Pasta Please challenge from Tinned Tomatoes, hosted this month by simply.food.

pasta please

Roasted Pepper Pesto Sauce (with no nuts)

Ingredients
1 roasted jalapeno, with the ribs and seeds removed and with the skin removed
2 roasted poblano pepper, with the ribs and seeds removed and with the skin removed
2 garlic clove
1 cup cilantro
2 tbsp olive oil
1/2 cup parmesan cheese
pinch of salt and pepper

Directions

1. Process the peppers, garlic, and cilantro together in a food processor. Add the olive oil slowly and continue to process. Add cheese and pulse a few times until blended. Add salt and pepper to taste and pulse a few more times.

2. Serve over your favorite noodle.

* Besides Pasta Please, I’m sharing this recipe with Wednesday Whatsits & Cast Party Wednesday

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