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  • 2 large red bell peppers
  • 1/2 cup chopped walnuts
  • 2 cloves garlic, minced
  • 3 tablespoons extra-virgin olive oil
  • 1/2 teaspoon salt


  1. Preheat broiler.
  2. Cut peppers lengthwise in half; remove seeds. Place peppers cut sides down on foil-lined baking sheet. Broil about 20 minutes, until charred. Cool, remove and discard skins, and cut peppers into wide strips.
  3. Combine peppers, walnuts, garlic, oil and salt in a food processor. Process until blended.
Recipe by Jean Kressy.

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The recipe was originally published as Roasted Red Pepper Pesto on

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