• 3 large cloves garlic, peeled
  • 2 red bell peppers, roasted, peeled, stemmed and seeded
  • 1/4 cup walnuts, toasted
  • 2 teaspoons red pepper flakes
  • 1 tablespoon balsamic vinegar
  • 1/2 cup parsley leaves, picked and cleaned
  • 1/2 cup fresh basil leaves, picked
  • 1/2 cup olive oil
  • 1 lemon, zested and juiced
  • 2 tablespoons Parmesan cheese
  • Salt and fresh cracked pepper to taste


  1. In a blender or food processor, blend garlic cloves, bell peppers, walnuts and red pepper flakes until finely chopped.
  2. Add in balsamic vinegar, parsley and basil, pulsing again until finely chopped.
  3. Stream in olive oil until mixture is smooth. Season with lemon zest/juice, Parmesan cheese, salt and pepper.
  4. Pesto will keep in an airtight container in the refrigerator for about 5 days.