Red Pepper Pesto

I love a hearty pasta dish and this red pepper pesto proved to be the perfect sauce for that. I usually stick with a marinara sauce, but happened to find myself in the mood for something more herby and less acidic. Kick your tomatoes to the curb in favor of peppers: this is a real stick-to-your-ribs dish. Enjoy!

Pepper Pesto
1 large jar roasted red peppers (rinsed and drained)
1/2 C water (add more or less depending on desired thickness)
2 C fresh basil
2 Tbsp Parma* (or nutritional yeast)
6 cloves garlic
1/3 C olive oil
2 tsp salt
generous coarse black pepper

*Parma is a walnut and nooch based sprinkle "cheese" and tastes great on just about everything that you want to season without too much salt

1. Cook garlic cloves in a Tbsp of olive oil. Let cool.

2. In a food processor add all ingredients and blend until the sauce is thick and the basil has broken down.
3. Toss with pasta and serve warm.