Roasted Red Pepper Pesto

Name: Roasted Red Pepper Pesto
Total time: 15 min
Yield: about 1 cup
Ingredients: 1 cup fresh basil leaves; 2 tablespoons pine nuts, toasted; 1 clove garlic; 1 cup bottled roasted red bell peppers, rinsed, drained, and patted dry; ½ cup grated Parmesan cheese; 2 tablespoons olive oil; ¼ teaspoon salt; ⅛ teaspoon freshly ground black pepper

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Spoon this delicious low-sugar sauce over shrimp and fish, drizzle over tacos or quesadillas, or toss with rice and pasta.

By Suzy Scherr

Source: Better Homes and Gardens

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Credit: Jason Donnelly

Recipe Summary

total:

15 mins

Servings:

Yield:

about 1 cup

Nutrition Info

Ingredients

1 cup fresh basil leaves
2 tablespoons pine nuts, toasted
1 clove garlic
1 cup bottled roasted red bell peppers, rinsed, drained, and patted dry
½ cup grated Parmesan cheese
2 tablespoons olive oil
¼ teaspoon salt
⅛ teaspoon freshly ground black pepper

Directions

Step 1
In a food processor or blender combine basil, pine nuts, and garlic. Cover and pulse until coarsely chopped. Add remaining ingredients. Cover and process or blend until nearly smooth.

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Nutrition Facts

Per Serving:

72 calories; fat 6g; cholesterol 4mg; saturated fat 1g; carbohydrates 2g; insoluble fiber 1g; protein 3g; sodium 150mg; calcium 66mg; iron 1mg.

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Roasted Red Pepper Pesto

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Recipe Summary

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Directions

Nutrition Facts

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Roasted Red Pepper Pesto

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Roasted Red Pepper Pesto