Red Pepper Pesto

Red Pepper Pesto


  • 7 1/2 ounces jar roasted red peppers, drained
  • 1/2 cup cilantro
  • 6 TB olive oil
  • 3 TB red balsamic vinegar
  • salt and pepper
  • 1/2 cup toasted, slivered almonds


Place first 5 ingredients into food processor. Process until almost smooth. Add almonds, process until almonds are broken up but not completely smooth. Notes: Use it with bite-sized pieces grilled chicken as an appetizer, or serve it with spicy grilled shrimp and with tortellini.

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