Traditional pesto is made with basil and pine nuts, but you can experiment with many variations. This one's a winner!
To make this plant based, leave out Parmesan cheese.
Heat grill. Place the whole peppers on direct heat. Turn peppers as the outer skin blackens. When the majority of the skin is black, remove peppers from heat and place in a bowl. Cover with plastic wrap and set aside to cool.
Peel the cooled peppers. In a food processor, combine peeled peppers with the remaining ingredients. Process until mixture is smooth and resembles a pesto.
Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program.
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