Title: Red Pepper Pesto
Categories: Spice Condiment Misc
Yield: 1 Servings

7 1/2	oz	Jar roasted red peppers,
		Drained
1/2	c	Cilantro
6	tb	Olive oil
3	tb	Red balsamic vinegar
		Salt and pepper
1/2	c	Toasted, slivered almonds

Place first 5 ingrediants into food processor. Process until almost smooth. Add almonds, process until almonds are broken up but not completely smooth.

Notes:

This is from the April 1995 issue of Bon Appetit. I've used it with bite-sized pieces grilled chicken as an appetizer like they suggest, but I've also served it with spicy grilled shrimp and with tortellini.

tww@quartet.ho.att.com (Tracy) From the Chile-Heads Recipe Collection URL: http://chile.ucdmc.ucdavis.edu:8000/www/recipe.html

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