Pecan and Red Pepper Macaroni Pesto
3 C. cooked macaroni
1 red pepper, roasted, peeled, and cooled, or equivalent of canned roasted peppers
2 cloves garlic, minced, or to taste
1/4 C. pecans, toasted
2 T. parmesan cheese
Juice of one lemon
1/4 C. water or vegetable broth
1/4 C. olive oil
1/4 C. pitted and thinly sliced kalamata olives
In a blender or food processor, combine red pepper, garlic, pecans, Parmesan and lemon juice. As needed, add water or broth and olive oil until the pesto dressing is smooth.
In a serving bowl, combine macaroni and dressing. Sprinkle with olives.
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