Roasted Red Pepper Pesto
49 people added this to their Recipe Box
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.
Servings: 3/4 cup
Ingredients:
| Nutritional Info | |
| Per 1 tbsp (15 mL): about | - |
| cal | 27 |
| pro | 1 g |
| total fat | 2 g |
| sat. fat | trace |
| carb | 2 g |
| fibre | trace |
| chol | 1 mg |
| sodium | 20 mg |
| % RDI: | - |
| calcium | 2% |
| iron | 1% |
| vit A | 7% |
| vit C | 55% |
| folate | 2% |
Suggested Recipes
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2 roasted sweet red peppers, peeled, seeded, cored
2 tsp (10 mL) balsamic or red_wine_vinegar
1/4 cup (50 mL) toasted pecan pieces
2 tbsp (25 mL) freshly grated parmesan cheese
Pinch each salt and pepper
Preparation:
In food processor or blender, pur?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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