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Red Pepper Pesto
Servings = 6 | Serving size =2 tablespoons
This recipe can be multiplied by 2, 3, 4.
This recipe keeps about 3 - 4 days tightly sealed.
| 2 | red bell peppers |
| 2 Tbsp | pine nuts |
| 2 cloves | garlic (minced) |
| 1/2 cup | fresh basil leaves |
| 1 ounce | Parmigiano-Reggiano (grated) |
| 2 Tbsp | water |
| 1 Tbsp | fresh lemon juice |
| 1 Tbsp | white wine vinegar |
| 2 Tbsp | extra virgin olive oil |
Preheat the oven to broil.
Place the peppers in the oven and roast, turning frequently, until blackened on all sides. Remove and place in a brown paper bag. Allow them to cool.
After the peppers are cooled, peel and seed them.
Place the peppers in a blender or mini chopper with the other ingredients and purée until smooth. Chill until ready to serve.
Nutrition Facts
Serving size: 2 tablespoons | Servings 6
Calories 90 | Calories from Fat 68
Amount Per Serving (% Daily Value)
Total Fat 8g (12%) | Saturated Fat 2g (8%)
Monounsaturated Fat 4g | Trans Fat 0g
Cholesterol 3 mg (1 %) | Sodium 76 mg (3 %)
Total Carbohydrates 3g (1%) | Sugars 1g
Dietary Fiber 1g (3%) | Protein 3g
Vitamin A 21% | Vitamin C 62 % | Calcium 7% | Iron 3%
Vitamin K 20 mcg | Potassium 99 mg | Magnesium 15 mg
"My doctor told me to stop having intimate dinners for four. Unless there are three other people."
Orson Welles, Actor
The refrigerator light goes on...
This is a fantastic pesto, and like the others on this website (basil, dill, arugula, etc.), it is so versatile. You can use it on pizzas or as a sauce for pasta. It goes great on sandwiches and I even flavor mashed potatoes with it. You can use roasted bell peppers from a jar if you don't have time to roast the peppers yourself. Make sure to purchase roasted peppers that are not packed in oil.