Instructions
Prepare peppers: If using fresh, roast red bell peppers over an open flame or under the broiler until charred. Peel off skins, remove seeds. (Or use jarred roasted peppers, drained well).

Blend: In a food processor, add roasted peppers, nuts, cheese, garlic, and lemon juice. Pulse until roughly blended.

Stream oil: With the motor running, drizzle in olive oil until smooth but still a little textured.

Season: Taste and adjust with salt, pepper, and extra lemon if needed.

Use or store: Toss with pasta, spread on sandwiches, or use as a dip. Keeps 4–5 days in the fridge.

Ways to Use It
Toss with spaghetti, penne, or gnocchi.
Spread on grilled chicken or fish.
Stir into scrambled eggs or omelets.
Use as a sandwich/burger spread.
Mix with hummus for a smoky dip.

6. Sun-Dried Tomato Pesto

Ingredients
1 cup sun-dried tomatoes (jarred packed in oil, drained slightly)
1/3 cup nuts (almonds, walnuts, or pine nuts)
1/3 cup grated Parmesan or Pecorino cheese
2 cloves garlic
1/4 cup fresh basil (or parsley for milder flavor)
2–4 tbsp olive oil (adjust for consistency)
1 tbsp lemon juice or red wine vinegar
Pinch of red pepper flakes (optional, for heat)
Salt + pepper to taste

Instructions
Blend base: In a food processor, add sun-dried tomatoes, nuts, garlic, and basil. Pulse until finely chopped.
Add cheese: Mix in Parmesan.
Stream oil: With the motor running, drizzle in olive oil until a thick paste forms.
Adjust: Add lemon juice, salt, pepper, and red pepper flakes to taste.
Serve: Use immediately or refrigerate up to 1 week (cover with thin layer of oil to keep fresh).

Ways to Use Sun-Dried Tomato Pesto
Toss with penne, fusilli, or rigatoni.
Spread on crostini or bruschetta.
Swirl into risotto or soups.
Use as a pizza base instead of marinara.
Mix into scrambled eggs or frittata.
Spread inside sandwiches or wraps.