Roasted Red Bell Pepper Pesto with Almonds

This recipe serves:  4

1/4 cup almonds
4 cloves garlic
1 bell pepper roasted, stem, seed and skin removed
2 cups fresh basil chopped
2 tablespoons lime juice
2 tablespoons olive oil
salt to taste
1. Place the bell pepper over an open flame and char the skin. wash skin and seed from the bell pepper. Pat dry.

2. Place the almonds and garlic into a food processor and pulse to resemble coffee grounds. Add the remaining ingredients and puree smooth. Season to taste. Refrigerate in a sealed container until ready to use.

Will keep [1] week in the fridge.

Serving Size: 1/4 cup

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