Roasted Red Pepper Pesto

Author: Canadian Living

A nutty pecan flavour melds tastefully with smoky peppers in this slightly chunky sauce. Toss it with pasta or use it to top bread, baked potatoes, chicken breasts or fish.

  • Portion size 175 servings
  • Credits : © CanadianLiving.com

Ingredients

  • 2 roasted sweet red peppers peeled, seeded, cored
  • 2 teaspoons balsamic vinegar
  • 2 teaspoons red wine vinegar
  • 1/4 cup toasted pecan pieces
  • 2 tablespoons freshly grated Parmesan cheese
  • 1 pinch salt
  • 1 pinch pepper

Method

In food processor or blender, puree red peppers with vinegar until smooth. Add toasted pecan pieces, Parmesan cheese, salt and pepper; pulse to chop. (Pesto can be refrigerated in airtight container for up to 2 days.)

Nutritional facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 20 mg
  • Protein 1 g
  • Calories 27.0
  • Total fat 2 g
  • Cholesterol 1 mg
  • Saturated fat trace
  • Total carbohydrate 2 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 2.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 7.0
  • Vitamin C 55.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Red Pepper Pesto

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