I love pesto, I really love pesto. I love how easy it is to make in the food processor or in a blender. I love it because you can have it on pasta, on fish, on chicken, on pizza...straight...!!! So when the perfect herb called basil is not in season and you have had a crazy day, week and all you want to do is throw some pasta together here is another way to do it...don't forget to throw some parsley on top so you have just a little green!!!
Roasted Red Pepper Pesto from Cooks Illustrated
3 med unpeeled cloves of garlic; 2 med red peppers. roasted, peeled and cut into 2 inch pieces; 1 small shallot, chopped; 1 T thyme leaves; 1/4c parsley, washed and chopped; 7 T olive oil; 1/4 c parmesan or 1/8 c parmesan and 1/8 c crumbled feta; s&p.
Toast the garlic in their skin in a skillet on the top of the stove. Approx 8 mins until they are brown. When they are cool, discard the skin. Throw peppers, garlic, shallot, thyme, parsley and oil in to the bowl of the machine and process until smooth. Transfer to bowl and add parmesan. After you boil the pasta (this makes enough for one pound of pasta) you can sprinkle feta on top. So good!