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Roasted Pepper Pesto

Yield 3 cupsNote: Serve remaining 1 1/2 cups pesto with pasta or on grilled chicken or sauteed v

Ingredients

  • 1 cup fresh basil leaves
  • 1/4 cup (1 ounce) grated fresh Parmesan cheese
  • 2 tablespoons pine nuts, toasted
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 pounds red bell peppers (about 4 large), roasted and peeled

Nutrition Information

  • calories 48
  • caloriesfromfat 54 %
  • fat 2.9 g
  • satfat 0.7 g
  • monofat 1.3 g
  • polyfat 0.7 g
  • protein 2 g
  • carbohydrate 4.5 g
  • fiber 1.3 g
  • cholesterol 2 mg
  • iron 1.1 mg
  • sodium 89 mg
  • calcium 39 mg

How to Make It

  1. Place all ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally. Store in airtight container in refrigerator up to 1 week.