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
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
- Folate 2.0
- Calcium 2.0
- Vitamin A 7.0
- Vitamin C 55.0
