1Place pine nuts on plate; microwave, uncovered, with 650 watts, until lightly toasted, 3 minutes. Set aside to cool.
2Place peppers in dish large enough to hold all three without touching. Cover; microwave with 650 watts, until skins loosen, 15 minutes. Remove and let stand at least 5 minutes. Longer is OK. Peel off skins, then remove stems and seeds.
3Puree peppers with nuts, garlic, cheese, oil and salt in food processor fitted with metal blade. Use right away, refrigerate for up to 5 days, or freeze.
There are plenty of uses for roasted red peppers, and though a store-bought jar of them will do in a pinch, freshly roasted and skinned peppers are easy enough to do yourself. This method involves a little more energy than others—a little dinner-prep calisthenics.
Slow Cooker Butternut Squash and Red Pepper Soup
This easy slow cooker soup blends butternut squash, bell pepper, and carrots for deep natural sweetness. Blended until smooth and creamy, it's garnished with crispy cumin-roasted chickpeas for a nice textural contrast and a little extra heft. Get the recipe.