Roasted red pepper pesto
Perfect over a whole grain pasta or as a dip for veggies, this pesto is very tasty.
It can either take some time or minimal time - it all depends on the roasted red peppers. This could be good with peppers out of a jar, but I roasted my own for this recipe.
It is a little difficult to blacken them over a burner when they are all folded over on themselves. You can also cut them in half, flatten them on a baking sheet and broil them until blackened.
Servings: 8
Ingredients
- 2 large red peppers
- 1/2 cup sliced almonds
- 1/2 cup extra-virgin olive oil
- 1/2 cup fresh marjoram leaves
- 2 tablespoons pine nuts
- 1 shallot, minced
- 1/4 teaspoon cayenne pepper
- 1/2 teaspoon sea salt
- Freshly ground pepper to taste
- Splash of sherry vinegar or lemon juice
Directions
- Char the peppers one way or another. Transfer them to a bowl and cover with plastic wrap for about 15 minutes. Rub the skin off the peppers with a paper towel. Discard the core and the seeds.
- Puree everything in a blender and adjust seasoning to taste.
- Add a little sherry vinegar or lemon juice.
- A little of this pesto goes a long way on a serving of pasta.
Nutrition information (per serving)
- Serving size: 1/4 cup
- Calories: 181
- Total fat: 18 g
- Saturated fat: 2 g
- Trans fat: 0 g
- Cholesterol: 0 mg
- Sodium: 148 mg
- Total carbohydrate: 5 g
- Dietary fiber: 2 g
- Total sugars: 2 g
- Protein: 2 g