This umami-rich, smoky, roasted-pepper pesto is a delicious departure from the traditional basily-herbaceous pesto. The char on the peppers, hint of sundried tomato, just a touch of basil and parmesan is really wonderful stirred through fresh pasta, used in place of tomato sauce on a pizza, as dip and more. It can be made ahead and keeps for several days refrigerated. We look forward to hearing how you improvise with this tasty versatile recipe!