Pesto Calabrese (Red Pepper Pesto)
User Reviews
5.0
9 reviews
Excellent
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Total Time
10 mins
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Servings
12
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Calories
65 kcal
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Course
Condiments
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Cuisine
Australian
Pesto Calabrese (Red Pepper Pesto)
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Pesto Calabrese (red pepper pesto) - sweet, smoky chargrilled peppers (capsicums) in a fast and easy pesto.
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Ingredients
- 450 g chargrilled red peppers (capsicums) packed in water
- 3 fresh garlic cloves
- 70 g pine nuts
- 30 g freshly grated Parmesan cheese
- 2 teaspoon olive oil
- ⅓ cup fresh basil leaves firmly packed
- fresh lemon juice to taste
- salt to taste
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Instructions
- Drain the peppers well on paper/kitchen towel, then add them to the bowl of a food processor along with garlic, pine nuts, grated parmesan cheese, olive oil and basil leaves.
- Process until finely chopped. You may need to scrape down the sides of the processor as you go.
- Once you have reached your desired consistency, add lemon juice and salt to taste.
Notes
- *Please note that the amount of calories per serve is provided as a guide only, as ingredients and cooking methods can vary greatly*
- I have used chargrilled capsicums that don't have any herbs added and are packed in water, not oil. I wanted to add my own choice of flavours to the pesto.
- Because the peppers are packed in water, they need to be drained really well on paper/kitchen towel. This will help give the pesto a thicker consistency.
- I slice the garlic cloves in half and remove the core, this takes away that sharp onion-like flavour that's in that centre core or germ. See this post for more info on which recipes I recommend you core your garlic for.
Nutrition Information
Show Details
Calories
65kcal
(3%)
Nutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 65 kcal
% Daily Value*
| Calories | 65kcal | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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