be_ixf;ym_202109 d_20; ct_50
Health Information Library Recipes Roasted red pepper pesto

Roasted red pepper pesto

Nutrition Facts

Serving Size 1/4 cup
Calories 45

Amount Per Serving
Monounsaturated fat 1 g
Saturated fat 1 g
Total fat 3 g
Sodium 104 mg
Cholesterol 1 mg
Dietary fiber 1 g
Protein 2 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Traditional pesto is made with basil and pine nuts, but you can experiment with many variations. This one's a winner!

Ingredients

(Serves 12)
  • 4 red bell peppers
  • 3 cups fresh basil leaves
  • 3 tablespoons pumpkin seeds
  • 3 tablespoons grated Parmesan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon garlic
  • 1/2 teaspoon kosher salt

Directions

Heat grill. Place the whole peppers on direct heat. Turn peppers as the outer skin blackens. When the majority of the skin is black, remove peppers from heat and place in a bowl. Cover with plastic wrap and set aside to cool.

Peel the cooled peppers. In a food processor, combine peeled peppers with the remaining ingredients. Process until mixture is smooth and resembles a pesto.

Last Updated: April 23rd, 2016