Toasted Walnut Roasted Pepper Parsley Pesto

Steps

1. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment.
2. Rub the bell pepper halves with one third of the olive oil and lay them cut side down on the sheet with the garlic cloves tucked under one pepper half.
3. Roast for 20 minutes, until the pepper skins blister and char, then scatter the walnuts on a free corner of the sheet and roast 5 minutes more, until fragrant.
4. Transfer the peppers to a bowl, cover and let steam 10 minutes; let the walnuts and garlic cool on the sheet.
5. Peel the skins from the peppers and discard; roughly chop the pepper flesh.
6. Pulse the walnuts and roasted garlic in a food processor until finely chopped.
7. Add the roasted pepper, parsley, mint, cider vinegar, smoked paprika, salt and black pepper, and pulse to a coarse paste.
8. With the machine running, drizzle in the remaining two thirds of the olive oil until the pesto is thick and slightly chunky.
9. Spoon the pesto over roasted or grilled vegetables, or chill covered for up to 4 days.