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Roasted Red Pepper Pesto Dip
Ingredients
- 2 large cloves garlic, peeled and trimmed
- 1 cup sliced toasted almonds
- one 24-ounce jar roasted red bell peppers, drained, seeds and ribs removed, rinsed
- 2 T. Balsamic vinegar
- 4 T. olive oil
- ¼ cup fresh cilantro leaves
- salt
- freshly ground black pepper
Instructions
- In the work bowl of a food processor fitted with the steel blade combine the garlic and almonds. Process until finely chopped.
- Add the roasted red peppers and process until finely chopped. Add the vinegar, olive oil and cilantro. Process to a smooth puree. Season to taste with salt and freshly ground black pepper.
- Transfer to a bowl and serve with fresh vegetable crudités.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/