Roasted Red Pepper & Pesto Dressing Recipe

Preheat the oven to 425°F (220°C). Place the red bell peppers on a baking sheet and roast for 20 minutes, until the skin is charred and blistered.

Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them steam for 10 minutes. This will make it easier to remove the skin.

Once the peppers are cool enough to handle, peel off the skin and discard. Cut the peppers into small pieces.

In a blender or food processor, combine the roasted red peppers, pesto sauce, olive oil, balsamic vinegar, minced garlic, salt, and pepper. Blend until smooth and creamy.

Taste and adjust the seasoning if needed. If the dressing is too thick, you can add a splash of water to thin it out.

Transfer the dressing to a jar or airtight container and refrigerate for at least 1 hour to let the flavors meld together.

Serve the roasted red pepper & pesto dressing drizzled over salads, grilled vegetables, or as a dip for breadsticks.