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Roasted Red Pepper Pesto

Photo: Jennifer Causey; Styling: Lindsey Lower

 
Yield

Serves 6 (serving size: about 3 1/2 tablespoons)

Wait a sec... pesto should be green, right? Nope, not when you bring roasted red peppers into the mix. Roasted red pepper gives deepens your typical pesto with an earthy umami quailty. This rich and versatile condiment is the perfect use for an open jar of leftover red peppers waiting in the fridge without a purpose.   

Ingredients

  • 1 cup roasted red bell peppers, rinsed and drained
  • 1 cup packed basil leaves
  • 1/3 cup pine nuts, toasted
  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons water
  • 2 tablespoons olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1 garlic clove

Nutrition Information

  • calories 111
  • fat 10.6 g
  • satfat 1.6 g
  • monofat 5 g
  • polyfat 3.1 g
  • protein 3 g
  • carbohydrate 2 g
  • fiber 0.0 g
  • cholesterol 3 mg
  • iron 1 mg
  • sodium 205 mg
  • calcium 52 mg
  • sugars 0 g

How to Make It

  1. Place roasted red bell peppers in a food processor. Add basil leaves, pine nuts, Parmesan cheese, water, olive oil, salt, pepper, and garlic; process until smooth.