0 from 3 votes
Red Pepper Pesto
Red Pepper Pesto, is a combination of the smoky sweetness of roasted red bell peppers, garlic, Parmesan cheese, almonds and pine nuts to create a delicious pesto.
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 2 cups
Calories: 1012 kcal
Course:
Side Dish , Main Course , Appetizer , Lunch
Cuisine:
Italian
Ingredients
- 2 large red bell peppers (1.2 pounds/600 grams)
- 2 ounces blanched almonds roasted (approx 5½ tablespoons)
- ¾ ounces fresh basil leaves
- 1-2 cloves garlic (finely chopped)
- 1 ounces pine nuts
- ¼-⅓ cup olive oil
- 1 cup freshly grated Parmesan cheese
- 1-2 pinches salt
Instructions
- Pre-heat the oven to 350F/180C.
- Place nuts in a single layer on an ungreased baking sheet. Bake 5 to 8 minutes or until they are golden brown, remove immediately from pan to cool.
- Raise the heat to 425F/ 220C, place washed whole peppers on a parchment paper lined baking sheet, and bake for 20-25 minutes until completely roasted. Transfer the roasted peppers to a clean bowl, cover it with plastic wrap and let sit for about 20 minutes.
- Remove the skin and seed and cut or tear into pieces.
- Place the pepper slices, almonds, basil, finely chopped garlic, pine nuts, olive oil, parmesan cheese and salt in the food processor or blender. Pulse or blend until the desired consistency is obtained. Taste for salt, more might be needed.
- Transfer the pesto to a clean jar or air tight container. Use immediately or store in the fridge or freezer. Enjoy!
Cup of Yum
Notes
- If you like a chunkier pest then you can add the almonds whole, if you prefer a creamier pesto then chop the nuts before adding with the other ingredients.
- You could use half the pine nuts and add more almonds. If you prefer you could use pecorino cheese instead of parmesan or half and half. You could add a dash or two of black pepper.
- If you find the pesto too thick then add a little more olive oil. Add a little olive oil after chilling the pesto.
- Be sure to adjust for salt if using a saltier cheese.
- For the best pesto be sure to use good quality ingredients, such as extra virgin olive oil, freshly grated parmesan cheese and fresh basil.
- It should be stored in a jar with a tight fitting lid or an airtight container. Cover the pesto with a drizzle of olive oil before closing, then store in the refrigerator for approximately 5 days.
- You can also freeze pesto in freezer safe jars, containers, freezer bags or even ice cube trays. It will keep for up to 6 months. Thaw the pesto completely at room temperature before using.
Nutrition Information
Calories
1012kcal
(51%)
Carbohydrates
32g
(11%)
Protein
33g
(66%)
Fat
88g
(135%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
16g
Monounsaturated Fat
47g
Trans Fat
0.01g
Cholesterol
58mg
(19%)
Sodium
1443mg
(60%)
Potassium
996mg
(28%)
Fiber
9g
(36%)
Sugar
12g
(24%)
Vitamin A
8179IU
(164%)
Vitamin C
283mg
(314%)
Calcium
726mg
(73%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 2cups
Amount Per Serving
Calories 1012
% Daily Value*
| Calories | 1012kcal | 51% |
| Carbohydrates | 32g | 11% |
| Protein | 33g | 66% |
| Fat | 88g | 135% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 16g | 94% |
| Monounsaturated Fat | 47g | 235% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 58mg | 19% |
| Sodium | 1443mg | 60% |
| Potassium | 996mg | 21% |
| Fiber | 9g | 36% |
| Sugar | 12g | 24% |
| Vitamin A | 8179IU | 164% |
| Vitamin C | 283mg | 314% |
| Calcium | 726mg | 73% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.