Roasted Red Pepper Pesto

Description

Roasted peppers, pecans, some Parmesan and some olive oil.   What could be more delicious rolled inside a flank steak, or on top of a pizza or some toasted bread?   At Ciolo, we often explain that the word “Pesto” doesn’t have to mean a sauce using Basil.   In Italian, the word literally means pound or crush.   So any sauce you make by crushing (we use blenders and food processors…in the old days they used a mortar and pestle) can be called a “pesto”.   

Ingredients:

Roasted red peppers (salt, citric acid), fresh parsley, Sartori Parmesan and Romano cheeses (cultured pasteurized milk, salt, enzymes), Kalamata olives, pecans, extra virgin olive oil, canola oil, fresh garlic, lemon juice, potassium sorbate.  Contains: Milk, pecans.