Monday, January 26, 2015
Roasted Pepper Pesto
This pesto is fun the jalapeño gives it a nice kick. I love that about it. It would be great with quesadillas, crackers, vegetables, baguettes etc... Yum!
2 bell peppers red or orange
1/2 jalapeño minced
2 cloves garlic minced
1/2 tsp salt
1 T vinegar
1 T chia
Directions Heat oven to 350
1. Cut peppers open and take out the seeds. Lay them face down on a cookie sheet and place in the oven. Roast for about 15 min. Then flip over to the other side and roast another 15 min. Take out of the oven place them in a bowl and cover with plastic. Let them sit for 10 min. Then peel off the skins.
2. Put peppers into blender and pulse until smooth. Then add the remaining ingredients to the blender and blend until smooth.
3. Serve at once or store in fridge in air tight container.
4. Use on quesadillas, crackers, vegetables, baguettes etc...
Thanks to natural family for posting our muffins. :)