by Janine Meyer

5 – 6 Red Peppers, seeded and quartered         3 small or 2 medium carrots, sliced and

2-3 TBSP chopped fresh parsley                          cooked by method of your choice

2 – 3 cloves garlic, chopped                              ¼ cup extra virgin olive oil

salt and pepper                                                 ¼ cup grated Parmesan cheese

¼ cup toasted pine nuts

Preheat the oven to 400.  Toss the seeded and quartered peppers with olive oil and a little salt.  Arrange them on a baking sheet single layer and roast until the skin is blistered and peppers are tender.  (They can also be fire roasted on the grill, the skin will blister and blacken and can be peeled off).  Once the peppers are roasted, move to a bowl and cover, set aside and allow them to cool.

Meanwhile, heat the oil over low to medium-low heat in a small skillet.  Add the chopped garlic and cook until garlic is fragrant, 1-3 minutes.  Once the peppers are cool enough to handle, the skins should slip right off.    Put all ingredients, except the parsley, into a food processor.  Pulse until a paste forms.  Transfer to a bowl, stir in the parsley and season with salt and pepper to taste.