Roasted Red Pepper Pesto
Sweet, garlicky and a little bit smoky, this roasted red pepper pesto is packed with flavor!
Servings: 1 small jar
Ingredients
- 2 large red bell peppers de-seeded and membranes removed
- 2 tablespoons pine nuts lightly toasted
- 1 clove large garlic
- ½ cup (12 g) loosely packed basil leaves
- Olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400 °F (204 °C)
- Slice the red bell peppers into large pieces and place skin side down on a large baking sheet. Drizzle olive oil over the bell peppers and sprinkle some salt. Place in oven for 20-25 minutes until peppers are soft and the edges slightly transparent. The skin that was touching the baking sheet should be slightly blackened, too.2 large red bell peppers
- Meanwhile, lightly toast the pine nuts in a skillet on medium heat.2 tablespoons pine nuts
- In a food processor, add in the bell peppers, garlic clove, pine nuts, and basil.1 clove large garlic, 1/2 cup loosely packed basil leaves
- Turn on the food processor and drizzle olive oil through the feed tube and mix it until a nice thick consistency. Season with salt and pepper.Olive oil, Salt and pepper
- Keep in an airtight jar for up to 2 weeks, if it lasts that long ;)
Nutrition
Serving: 1 Jar | Calories: 459 kcal | Carbohydrates: 19 g | Protein: 5 g | Fat: 39 g | Fiber: 7 g | Sugar: 9 g
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