Roasted Red Pepper Pesto

Total Time: 10 mins Preparation Time: 10 mins

Ingredients

• Servings: 4
• 4 medium garlic cloves, unpeeled
• 1 (17 ounce) jar roasted red peppers, drained, rinsed, patted dry, and cut into 2 inch pieces
• 1 ounce parmesan cheese, grated (about 1/2 cup)
• 1/4 cup part-skim ricotta cheese
• 1 shallot, minced
• 1/4 cup fresh parsley (packed)
• 1 tablespoon fresh thyme
• 2 tablespoons olive oil
• salt and pepper (to taste)

Recipe

• 1 toast the garlic in a small skillet over medium heat, shaking the pan occasionally, until the color of the cloves deepens slightly, about 7 minutes.
• 2 transfer the garlic to a plate to cool, then peel the cloves and mince.
• 3 process the garlic, peppers, parmesan, ricotta, shallot, parsley, thyme, oil, and 1/2 teaspoon salt in a food processor until smooth, about 30 seconds, stopping to scrape down the sides of the bowl as needed.
• 4 transfer the mixture to a small bowl and season with salt and pepper to taste.
• 5 serve with your choice of al-dente pasta!