This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"My doctor told me to stop having intimate dinners for four. Unless there are three other people." -Orson Welles, Actor
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, just make sure to purchase roasted peppers that are not packed in oil.
Servings: 6 | Serving size: 2 tablespoons
Cooking Time: 30 Minutes
This recipe can easily be multiplied and will keep well for about 3 - 4 days tightly sealed.
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 for 10 minutes.
After the peppers are cool, 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.
Serving size: 2 tablespoons
|Calories 90||Calories from Fat 68|
|% Daily Value|
|Total Fat 8g||12%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 3g||1%|
|Dietary Fiber 1g||3%|
|Vitamin A 21%||Vitamin C 62%|
|Calcium 7%||Iron 3%|
|Vitamin K 20mcg||Potassium 99 mg|
|Magnesium 15 mg|