Pepper Pesto

2 large sweet red or yellow bell peppers
1/2 cup grated Parmesan cheese
1/4 cup pine nuts or almonds
2 small cloves garlic, cut in half
1/4 teaspoon salt
1/4 teaspoon white pepper
1/2 cup olive oil
1/2 to 3/4 cup chicken broth

Place whole peppers on their sides on a baking sheet. Bake at 500 degrees F for 20 minutes or until skin is blacked and charred. Transfer peppers immediately to a paper bag; seal. Refrigerate 10 minutes or until peppers cool to touch.

Peel and seed peppers, discarding seeds and charred skin. Position knife blade in food processor bowl. Add peppers, cheese, pine nuts or almonds, garlic, salt and white pepper. Cover processor bowl with top. Process until mixture is smooth. With processor running, pour oil through food chute in a slow, steady stream until combined. Add chicken broth, and pour into a saucepan. Heat thoroughly.

Yields 2 cups.