Roasted Red Pepper Pesto Dip

Roasted Red Pepper Pesto Dip
  1. 2 large cloves garlic, peeled and trimmed
  2. 1 cup sliced toasted almonds
  3. one 24-ounce jar roasted red bell peppers, drained, seeds and ribs removed, rinsed
  4. 2 T. Balsamic vinegar
  5. 4 T. olive oil
  6. ¼ cup fresh cilantro leaves
  7. salt
  8. freshly ground black pepper
  1. In the work bowl of a food processor fitted with the steel blade combine the garlic and almonds. Process until finely chopped.
  2. Add the roasted red peppers and process until finely chopped. Add the vinegar, olive oil and cilantro. Process to a smooth puree. Season to taste with salt and freshly ground black pepper.
  3. Transfer to a bowl and serve with fresh vegetable crudités.
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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