Shiitake and Red Pepper Pesto
2 red bell peppers, halved and seeded
About 10 med-large Shiitake caps
½ c. fresh basil
3 Tbsp. pine nuts
2 cloves garlic
¼ c. extra virgin olive oil
½ c. Parmesan cheese
Dash of canola oil to coat mushrooms and peppers
Toss the mushrooms and peppers with canola oil and lightly season with salt and pepper. Roast for 20-30 minutes at 375° F. or until soft and slightly charred. Immediately transfer to a bowl, cover with plastic wrap, and let steam for 10 minutes.
In a blender or food processor, pulse garlic, basil, mushrooms, and peppers until roughly chopped. Add EVOO slowly. Add cheese, salt, and pepper to taste.