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Roasted Red Pepper Pesto

By The Canadian Living Test Kitchen

Tested till perfect

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Roasted Red Pepper Pesto

This recipe makes 12 1 tsp (15 mL) servings

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Nutritional Info
Per 1 tbsp (15 mL): about -
cal 27
pro 1 g
total fat 2 g
sat. fat 0
carb 2 g
fibre 0
chol 1 mg
sodium 20 mg
% RDI: -
calcium 2
iron 1
vit A 7
vit C 55
folate 2

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.

Ingredients

  • 2 roasted sweet red peppers, peeled, seeded, cored
  • 2 tsp balsamic vinegar or red wine vinegar
  • 1/4 cup toasted pecan pieces
  • 2 tbsp freshly grated parmesan cheese
  • 1 pinch salt
  • 1 pinch pepper

Preparation

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.)

Source : © CanadianLiving.com

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