Roasted Red Pepper Pesto - cooking recipe

Ingredients

4 medium garlic cloves, unpeeled
1 (17 ounce) jar roasted red peppers, drained, rinsed, patted dry, and cut into 2 inch pieces
1 ounce parmesan cheese, grated (about 1/2 cup)
1/4 cup part-skim ricotta cheese
1 shallot, minced
1/4 cup fresh parsley (packed)
1 tablespoon fresh thyme
2 tablespoons olive oil
salt and pepper (to taste)

Preparation

Toast the garlic in a small skillet over medium heat, shaking the pan occasionally, until the color of the cloves deepens slightly, about 7 minutes.
Transfer the garlic to a plate to cool, then peel the cloves and mince.
Process the garlic, peppers, parmesan, ricotta, shallot, parsley, thyme, oil, and 1/2 teaspoon salt in a food processor until smooth, about 30 seconds, stopping to scrape down the sides of the bowl as needed.
Transfer the mixture to a small bowl and season with salt and pepper to taste.
Serve with your choice of al-dente pasta!