Traditional pesto is made with basil and pine nuts, but you can experiment with many variations. This one's a winner!

Heat grill. Place the whole peppers on direct heat. Turn peppers as the outer skin blackens. When the majority of the skin is black, remove peppers from heat and place in a bowl. Cover with plastic wrap and set aside to cool.

Peel the cooled peppers. In a food processor, combine peeled peppers with the remaining ingredients. Process until mixture is smooth and resembles a pesto.

• 4 red bell peppers
• 3 cups fresh basil leaves
• 3 tablespoons pumpkin seeds
• 3 tablespoons grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon garlic
• 1/2 teaspoon kosher salt