Ingredients
- 2 red bell peppers
- 12 cup California Sun-Dry Sun-Dried Tomato Pesto or Spread
- 2 tbsp. each: extra-virgin olive oil and white balsamic vinegar
- 1/2 tsp. sea salt
- Pinch crushed red pepper
- 3 cloves garlic
- 1/4 cup torn fresh basil leaves
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Pepper Sun-Dried Tomato Spread
Time: 20 minutes prep, 7 minutes cook
Servings: 6
Directions
- Grill peppers over medium-high heat for 6-8 minutes or until skin is charred turning frequently. Place in a paper bag and fold over top; let stand for 5 minutes. Rub off skin and remove stem and seeds.
- Place in a food processor with remaining ingredients except basil; puree until smooth. Add basil and pulse on and off to chop.
- Serve with Primizie Crispbreads or rustic baguette slices.
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