Red Pesto

Serves: 8Hands-on: 25 minutesTotal: 25 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 4 medium red bell peppers
  • ⅓ cup almonds
  • ⅓ cup pine nuts
  • 5 plum tomatoes, peeled and seeded
  • ¾ cup olive oil
  • 3 cloves garlic, peeled
  • 1 tsp. kosher salt
  • ½ tsp. dried oregano
  • ⅛ tsp. cayenne
  • ½ cup freshly grated Parmesan cheese
  • ½ tsp. salt
  • ¼ cup chopped fresh basil leaves

Directions

  • Peel the peppers by charring the skin of each pepper over a gas stove flame, a grill, or under the broiler, turning until blackened. Cool, remove the skin and seeds, and chop coarsely.
  • Toast the almonds and pine nuts in a preheated 300°F oven for about 5 minutes.
  • In a blender or food processor, blend the peppers, toasted nuts, tomatoes, olive oil, garlic, salt, oregano, and cayenne. Pour into a bowl, and stir in the Parmesan. Add salt and garnish with fresh basil.

Recipe Information

Serves: 8

Ingredients

  • 4 medium red bell peppers
  • ⅓ cup almonds
  • ⅓ cup pine nuts
  • 5 plum tomatoes, peeled and seeded
  • ¾ cup olive oil
  • 3 cloves garlic, peeled
  • 1 tsp. kosher salt
  • ½ tsp. dried oregano
  • ⅛ tsp. cayenne
  • ½ cup freshly grated Parmesan cheese
  • ½ tsp. salt
  • ¼ cup chopped fresh basil leaves

Directions

  • Peel the peppers by charring the skin of each pepper over a gas stove flame, a grill, or under the broiler, turning until blackened. Cool, remove the skin and seeds, and chop coarsely.
  • Toast the almonds and pine nuts in a preheated 300°F oven for about 5 minutes.
  • In a blender or food processor, blend the peppers, toasted nuts, tomatoes, olive oil, garlic, salt, oregano, and cayenne. Pour into a bowl, and stir in the Parmesan. Add salt and garnish with fresh basil.

Nutrition Information

Nutrition Information
Amount per serving
Calories250
Total Fat25g
Saturated Fat3g
Cholesterol0mg
Sodium300mg
Total Carbohydrate7g
Dietary Fiber2g
Sugars4g
Protein2g