Yellow Bell Pepper Pesto

1. Cut the yellow bell peppers in half and remove the white membranes and seeds. Cut each half into two pieces.
2. Place the peppers on a baking sheet lined with parchment paper and bake at 200° C for 40 minutes, until the skin is wrinkled and the peppers are roasted.
3. Let cool, then remove the skin. Set aside.
4. Place the Parmesan in a food processor and pulse until finely grated.
5. Add the yellow bell peppers, pine nuts, olive oil, garlic, and salt. Process on speed 2 until smooth and creamy.
6. Enjoy the pesto with pasta, on a sandwich, or as a condiment.