Roasted Tomato and Pepper Pesto

You're tired. I know. That last cup of coffee at 10:30 before your morning meeting brought back disturbing memories of when that kid in the third grade dared you to lick his bicycle tires for a dollar. It's so unfair that unruly kids are playing loudly in the streets, teachers are basking in the summer sun and you're stuck in a sub-zero office. In a suit. In June. I'm telling you right now that it's not too late to reclaim a bit of teenage spunk, to tell your secretary something came up and to field all of your afternoon calls, get on your vespa and drive directly to the nearest farmer's market to make yourself some of this summer sunshine on a plate. Doesn't that sound better than drooling on your keyboard?

Those of you who know me are aware that though I love to read recipes, I can't write them. I never remember what I added or took away, how long things take, etc. It's always a mystery! Sounds much more romantic that way when I think about it. Needless to say, this is the best I could do but feel free to rearrange some things to suit your taste.

Roasted Tomato and Pepper Pesto
10 San Marzano Tomatoes, 2 Red Peppers- slow roast on a cookie sheet for 2-3 hours at 200'
Handful of Fresh Basil
Smaller Handful of fresh Parsley
2 Springs fresh Oregano
4 Cloves of Roasted Garlic
Grated Pecorino- as much as your heart desires
1 TBS freshly squeezed lemon juice
1/4 cup toasted pine nuts

5-6 HUGE glugs of EVOO

Salt and Pepper

Stick it all in a food processor, whirl it away, and put it on EVERYTHING. ( i.e. for those of you less creative-you are in a suit, after all- it's great over pasta, on pizza, on a toasted baguette with melty mozz, or if your home is just as frigid as your office, process it until smooth, still it in a pot with some chicken broth and a drop or two of heavy cream and celebrate your winter in August with some Roasted Tomato Soup.)