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Cut the bell peppers in half then deseed them.
On a sheet tray lay the peppers down skin side
up then drizzle olive oil, 3 sliced garlic
cloves, 2 rough cut shallots, salt and pepper
over the top. Roast peppers off for about 30
mins at 400 degrees or until peppers start to
blister(the cooking time took over an hour). Once when peppers are
ready (skin all the peppers first) take all
the ingredients and puree them smooth while
hot. Once smooth add the remaining garlic
cloves, minced parsley, chopped basil and olive
oil to the mix. Pulse then pesto until smooth
and there are no chunks of garlic visible.
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