PESTO: Roasted Red Pepper Pesto
Condiments and Sauces
- 2 jars roasted red peppers, drained
- 1/4 cup Tuscan Herb Olive Oil
- 8 ounces crumbled feta cheese
- 1/2 teaspoon fresh thyme leaves
- sea salt and fresh ground pepper to taste
- 2 whole garlic cloves
- Place all of the ingredients into the bowl of a food processor and pulse until smooth.
- Serve as a spread over crackers, over pasta, or with bread.