Roasted Red Pepper Pesto

• 14 cup slivered almonds, toasted
• 2 red bell peppers
• 13 cup olive oil
• 34 cup fresh basil leaf
• 1 12 teaspoons lemon juice
• 1 tablespoon balsamic vinegar
• 4 garlic cloves
• olive oil, extra for roasting garlic and peppers

1. Cut peppers in half, removing stems and seeds.
2. Brush with oil and place skin-side-up on baking sheet.
3. Peel garlic cloves and brush with oil.
4. Wrap in a bit of foil and place on baking sheet with peppers.
5. Roast garlic and peppers in a 450-degree oven (I use my toaster oven) for 20 minutes or until peppers are lightly browned and skin begins to blister slightly.
6. (NOTE: You can roast them in the broiler until skin is black, then remove the skin--but I prefer to brown mine so I can keep the skin--and accompanying nutrients--on).
7. Put peppers, garlic, oil, almonds, basil, vinegar and lemon juice in blender and blend until smooth, adding a little water if too thick.
8. Serve over pasta.

slivered almonds, red bell peppers, olive oil, fresh basil leaf, lemon juice, balsamic vinegar, garlic, olive oil

Taken from www.food.com/recipe/roasted-red-pepper-pesto-432028 (may not work)