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.
Check out the highlights from our summer feast sponsored by Stella Artois and Feastly at North Brooklyn Farms, featuring food from chef Theo Friedman of Theory Kitchen.
How to Roast and Skin a Red Pepper
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.