Vegan Roasted Red Pepper Pesto

There are a few food words that make me feel fancy: ganache, coulis, aioli, compote... I like'm.  And if I can toss them into the description of whatever I am making, I suddenly feel like a legitimate cook.  (I won't even venture to use the word chef, that's simply laughable.)  Pesto is one of these words.  For some reason pesto just sounds kinda fancy, you know?  And while I'm at it I'll toss my pesto on some bruschetta or capatavi or oriochette.  Or in english- this stuff tastes great smeared on some toast, or over a bowl of funny shaped noodles.  Personally, I enjoy mine with wheat rotini and sauteed veggies.

Roasted Red Pepper Vinaigrette

• 1 roasted red bell pepper
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 2 tablespoons honey
• 1 pinch salt
• 1 pinch ground black pepper

Place all the ingredients in a blender, and blend until smooth.  VOILA: salad dressing.

(So I played the viola for like 10 years... and have to type the word voila like nine times before I am certain it's right... at least I have mastered "its" and "it's"...)

Yields 12 servings.

Roasted Red Pepper Hummus

 This speedy hummus is wonderful with pita chips, piped onto cucumber slices for a quick appetizer, or used as a spread on sandwiches.  Feel free to mix it up, utilizing different ingredients to flavor such as- sun-dried tomatoes and basil, cilantro, or roasted garlic.
 

• 1 clove garlic, minced
• 1 can garbanzo beans/chickpeas (15 oz) drained
• 1/3 cup tahini
• 1/3 cup lemon juice
• 2 whole roasted red peppers
• 1/4 tsp dried basil
• 1 tsp smoked paprika
• pinch of cayenne pepper

1. In a food processor, add garlic, garbanzo beans, tahini, and lemon juice.  Process until smooth, then add roasted red peppers, basil, paprika, and cayenne.  Pulse until desired consistency is achieved.  Transfer to a container and chill until time to serve.  Store in the refrigerator.

Yields ~ 2 cups.