Roasted Red Pepper Pesto - Cooking Like Kate

In a food processor, combine the roasted red peppers, walnuts, garlic, Parmesan, basil, parsley, olive oil, lemon juice, salt, and pepper.
1 jar (about 12 ounces) roasted red peppers, drained, 1/2 cup walnuts, 1 cloves garlic, minced, 1/2 cup grated parmesan cheese, 1/4 cup fresh basil, 1/4 cup fresh parsley, 1/4 cup extra virgin olive oil, 1-2 tbsp freshly squeezed lemon juice, salt and pepper to taste
Process until smooth or until you reach your desired consistency, scraping down the sides as needed.
Taste and adjust with more lemon juice, salt, or pepper if needed.
Use immediately, or store in an airtight container in the refrigerator for up to 5 days.

For a nuttier flavor, lightly toast the walnuts before blending.
Use the olive oil from the roasted pepper jar for extra flavor and less waste.
Adjust lemon juice to taste—start with 1 tablespoon and add more if desired.
Store pesto in an airtight container and cover the surface with a thin layer of olive oil to prevent browning.
Freeze leftover pesto in ice cube trays for convenient portioning.
Great as a sauce, spread, or dip—try it with pasta, sandwiches, or roasted veggies!