Roasted Red Pepper Pesto

4 Red PeppersRoasting the Red Pepper on Top of the Stove
1/2 cup olive oil
2 cups fresh basil leaves
1/2 cup fresh grated parmesan cheese
1/3 cup pine nuts
1 clove garlic
1 tsp kosher salt

Wash the peppers.  Place the peppers directly over a gas burner or under the broil.  As the skin blackens, rotate the pepper.  Continue rotating until the skin of the pepper is black.  Place the pepper under running cold water to remove the skin.  Cut pepper in half and remove the stem and the seeds.

Place all of the ingredients into a blender.  Blend until smooth. 

Recipe Notes: This pesto is delicious sauce for pasta or gnocchi.  It is also a great marinade for chicken or fish.  For more information see, "I hate Potatoes."