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.