Roasted Yellow Bell Pepper and Chive Pesto

This vibrant pesto has a very mild roasted flavor with a slight spiciness from the chives.

There is something about creating new pesto that I really love! The possibilities are endless. I guess that is obvious from the ever growing list that I keep adding to.

This pesto goes best with a dry or slightly fruity white wine like a Verdejo, White Rioja, Sauvignon Blanc, Pinot Gris, Cava or Prosecco.

Recipe - Approx 2 Cups

• 1 Yellow Bell Pepper
• 1 Cup Chives
• 1 Cup Raw Walnuts
• 3/4 Cup Aged Asiago Cheese
• 1/4 Cup Extra Virgin Olive Oil
• 1-2 Cloves Garlic
• 2 Tablespoons Fresh Squeezed Lemon Juice
• 1 Teaspoon Balsamic Vinegar
• 1/2 Teaspoon Sea Salt

Instructions:

Roast the Pepper

Cut the chives about 1 inch sections so you can measure it.

Finley shred the cheese and measure everything then add to a food processor or blender and puree. Scrape the sides at least one time.

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