Roasted Red Pepper Pesto

This is unbelievably good! The garlic adds a little kick, but the roasted pepper flavor shines.

2 large red bell peppers
1/3 cup chopped pecans
3 garlic cloves, pressed
2 Tbsp extra-virgin olive oil
1/2 teaspoon salt 

Cut peppers in half; remove seeds and membrane. Flatten peppers cut-sides down on foil-lined baking sheet. Broil about 20 minutes, until charred. Cool and discard skins.  Cut peppers into wide strips and combine with remaining ingredients.  Process in a food processor until blended. 

Serve with pita wedges or chunks of French bread.

Yield: 1 cup.