RED PEPPER PESTO
- Servings: 4
- 2 Red Bell Peppers
- 1 TBS Olive Oil
- 2 TBS Balsamic Vinegar
- ¼ TSP Salt
Cut peppers in half and core and deseed them. Place on a baking sheet and broil until blackened.
Place peppers in a blender along with oil, vinegar and salt. Blend until creamy. Taste and add salt if needed.
You are now ready to add this on any sandwich for a fresh unique taste.