Source: dLife

A fresh variety on a classic pesto with pine nuts and Parmesan.

Servings

1 cup fresh basil
0.25 cup grated Parmesan cheese
2 tbsp Nuts, pineapple, pignolia, dried , toasted
1 tbsp olive oil
0.25 tsp salt
0.12 tsp black pepper
2 lb large red bell peppers , roasted and peeled

1 Using a food processor or blender, puree all ingredients until smooth.

This can be made in advance and stored in an airtight container for up to 1 week or frozen for a few months.