Roasted Red Pepper Pesto Recipe

You can baste with this sauce as well as serve it alongside grilled flank steak, shrimp, fish and vegetables.

Toss some hearty bread on the grill and spread it on that, too.

Also great as a light pasta sauce.

Best yet, you can make it ahead and keep in the fridge for up to 3 weeks.

Ingredients
2 large red bell peppers
1/3 cup chopped walnuts
2 garlic cloves, minced
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt

Instructions
1. Cut peppers lengthwise in half, remove seeds and place peppers cut sides down on baking sheet lined with foil.

2. Broil until charred, about 20 minutes. Cool, remove and discard skins, and cut peppers in wide strips.

3. Combine peppers, walnuts, garlic, oil and salt in a food processor. Process until blended. Makes 1 cup.