Red Pepper Pesto in 10 Minutes

Instructions:

1. Place the roasted red peppers on a layer of paper towels and press firmly to remove excess brine or water. Roughly chop the basil leaves.
2. Place the walnuts and garlic in a food processor. Pulse until they form a coarse meal.
3. Add the drained red peppers, basil, and lemon juice to the processor. Process until a thick paste forms.
4. While the motor is running on low, slowly drizzle in the extra virgin olive oil until the sauce looks glossy and unified.
5. Add the Parmesan cheese, salt, and pepper. Pulse 3–4 more times just to combine until the cheese is evenly distributed but not blended into a paste.