Yellow Pepper Pistachio Pesto

2 orange or yellow peppers
1/2 cup shelled salted, roasted pistachios
2 cloves garlic, peeled
1/4 cup grated Parmesan cheese
Palmful fresh parsley leaves
1/2 tsp salt
1/4 tsp red pepper flakes
1/4 cup olive oil

Roast the peppers whole, on a gas stove burner, turning often, for about 10 minutes, or until most of the skin has blackened and the pepper has softened considerably. Otherwise roast on a jelly roll pan in the oven set to broil, having split the peppers in half. Roast skin side up until blackened. When the peppers are roasted, place them in an enclosed container such as a bowl covered with plastic wrap, so that they steep as they cool. When cooled, the skins will be able to be pulled off easily, though you should leave a few blackened specks for deeper flavor.

As the peppers cool, place the pistachios and garlic in a food processor and pulse to form a fine grind. Chop the peppers coarsely and place in food processor along with remaining ingredients. Process until you have a nice, smooth pesto sauce.