This variation on classic pesto is a rich accompaniment to lamb and veal.

Roasted Pepper Pesto
Arrows Restaurant, Ogunquit

4 red bell peppers
2/3 cup plus 1 Tablespoon olive oil
¼ cup toasted pine nuts
2 Tablespoons finely grated Reggiano Parmesan
2 Tablespoons freshly squeezed lemon juice
1 clove garlic, peeled
Kosher salt
Freshly ground black pepper

Preheat the oven to 450°. In a bowl toss the peppers with the 1 Tablespoon oil. Transfer to a baking sheet and bake for 10 minutes. Turn the peppers over and cook for another 10 minutes until completely soft.

Remove the peppers from the oven. Transfer the peppers to a bowl and cover with plastic wrap; set aside for 10 minutes. Remove the peppers from the bowl, and when they are cool enough to handle, remove the stems, seeds, and as much of the the skin as possible.

Combine the roasted peppers in the jar of a blender with 2/3 cup oil, the pine nuts, Parmesan, lemon juice, and garlic and process until smooth. Season with salt and pepper. Cover and refrigerate until needed, for up to 2 days.

Makes about 2 cups.

Arrows Restaurant in Ogunquit is run by its two chef-owners, Clark Frasier and Mark Gaier.