This recipe is 20 pounds of delicious in a 5 pound bag!
The dish is fairly easy to make. If you already have the roasted red peppers it's simple. Since I'll be making this from scratch there is another step involved regarding the roasted peppers.

Difficulty (Scale from 1-10): 6

Makes: 6-8 servings of pasta

Ingredients

3 1/2 Cups of Roasted Bell Peppers (or 6 red bell peppers to make 3 1/2 cups of roasted red bell peppers - See instructions for preparation)
1 cup of basil (stems trimmed - pack measuring cup to medium density, don't over-pack)
1 cup of chopped celery
1 jalapeño pepper (de-seeded, and de-veined)
1/2 cup extra virgin olive oil
1/2 cup of heavy cream
1/4 cup fresh parsley roughly chopped
2-3 cloves of garlic (Be careful test 2 cloves first as this recipe is based on the gentle flavors of the red bell pepper)
1/2 cup of parmesan cheese
Salt to taste
Black pepper to taste

Preparation

Roasted Red Peppers:

Spray a large baking pan with cooking oil spray and place the peppers on it. Set the pan under your broiler (set to High) with the peppers 2-3 inches away from the broiler. Pay careful attention and when peppers char and blister, turn over by quarter turns. Keep turning until all sides are charred and blistered, then remove the pan from broiler and let the peppers cool. After cooling peel off the skin and remove the stem and seeds from the peppers.

Now your roasted red bell peppers are ready to use!

Pesto Preparation:

In a blender:
Combine roasted red peppers, celery, jalapeño pepper, basil, olive oil, heavy cream, parsley, garlic, and parmesan cheese. Liquefy ingredients in the blender and add salt and pepper to your taste.

Add half of the pesto sauce to 1 pound of cooked pasta. Reserve the other half for those who would like extra sauce.

Enjoy your meal!!!