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1-2-3 Gluten Free
Roasted Red Pepper Pesto
MAKES 1 CUP
¼ cup pine nuts, optional
¾ cup jarred red pepper, rinsed and patted dry
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons fresh thyme
2 teaspoons sugar
2 teaspoons red onion, finely chopped
- Salt and pepper, to taste
1. In a small non-stick skillet, cook pine nuts over medium heat until golden. Cool. In food processor, add all ingredients and pulse until smooth. Store in refrigerator until used.