Roasted red peppers provide a delicious smoky undertone to this roasted red pepper pesto. The peppers blend perfectly with garlic, parsley, shallot, thyme and Parmesan cheese. Enjoy a restaurant quality meal at home!
If using a grill, turn on grill and heat to about 350°F (177° C). Add peppers and grill until skin is charred and bubbly on surface, turn peppers and keep grilling until charred on all sides. If using oven, adjust oven rack to 2-½ to 3-½ inches from broiler element and heat broiler. Spread peppers out over aluminum foil-lined baking sheet and broil until skin is charred and puffed but flesh is still firm, 8 to 10 minutes, rotating sheet halfway through cooking.Transfer peppers to large bowl filled with water, and allow to sit submerged for about 10 minutes. Remove peppers and peel and discard skin; set peppers aside.
Toast garlic in 8-inch skillet over medium heat, stirring occasionally, until garlic is softened and spotty brown, about 8 minutes. Remove from heat and allow to cool. When garlic is cool enough to handle, remove and discard skins.Add roasted peppers, garlic, oil, parsley, shallot, and thyme in food processor and process until smooth, about 1 minute, scraping down bowl as needed. Transfer mixture to small bowl, stir in Parmesan, and season with salt and pepper to taste.