Debs Red Pepper Pesto

This is a great summer recipe when basil and fresh corn is abundant! It is quick and easy and perfect to bring to a summer gathering.

Step: 1

Place basil in a food processor.

Step: 2

Coat the bottom of a skillet with about 1 teaspoon olive oil and heat over medium; cook and stir garlic until lightly browned, 2 to 3 minutes. Add cooked garlic to basil.

Step: 3

Heat a separate skillet over medium-high heat; add pine nuts and cook until toasted and fragrant, 3 to 5 minutes. Add toasted pine nuts and roasted red bell pepper to basil mixture.

Step: 4

Process basil mixture until evenly combined and chunky.

Step: 5

Mix lemon juice, balsamic vinegar, Parmesan cheese, salt, and pepper into red bell pepper mixture; process, adding the 3 tablespoons olive oil a little at a time, until desired consistency is reached. Add corn and process just until mixed.

Per Serving: 86 calories; protein 2.3g; carbohydrates 2.9g; fat 7.7g; cholesterol 0.4mg; sodium 254.5mg.

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This also can apply to cooking process . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can make a dish do more often .