Ingredients

142 grams roasted sweet peppers (about 12 oz fresh)

57 grams feta cheese

42 grams toasted pumpkin seeds

1/2 tbsp garlic powder or 1 clove fresh garlic (7 grams)

1/2 tsp salt

150 ml olive oil

Makes about 500 ml of pesto, or about 4 servings 

Instructions

Roast the sweet peppers by preheating the oven to 450 f. Lightly oil a baking sheet or cast iron pan. Place the whole sweet peppers on the oiled pan. Roast for about 20 minutes for small peppers, checking for doneness by looking for browned bottoms and a puffed up look to the peppers.

Remove the pan from the oven and stir the peppers. Then let them sit on the pan until completely cooled. 

Meanwhile, toast the pumpkin seeds by bringing a skillet to medium high-heat (cast iron pans work best). Add an even layer of pumpkin seeds to your pre-heated pan. Lower heat to medium.

Stirring often, cook until seeds are fragrant, have some browning, and have just started to make crackling sounds. Do not walk away as the seeds will be done within a few minutes! Once done, remove the seeds from the pan and let cool completely before using. 

Once the peppers have cooled, remove the stems and seeds, if desired (picnic peppers have very few seeds so I rarely bother). 

Add all of the ingredients to the bowl of a stand mixer fitted with the blade attachment and process until smooth. Serve immediately or refrigerate or freeze for later use.