Roasted Red Pepper Pesto
Indulge in the rich and vibrant taste of homemade roasted red pepper pesto! Perfect for pasta, meats, or as a spread.
Ingredients
- 1 jar (about 12 ounces) roasted red peppers, drained
- 1/2 cup walnuts
- 1 cloves garlic, minced
- 1/2 cup grated parmesan cheese
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- 1/4 cup extra virgin olive oil
- 1-2 tbsp freshly squeezed lemon juice
- salt and pepper to taste
Instructions
- Drain the roasted red peppers from the jar and pat them dry with paper towels.
- In a food processor or blender, combine the roasted red peppers, walnuts, minced garlic, grated Parmesan cheese, basil leaves, parsley leaves, and lemon juice. Pulse until the ingredients are roughly chopped.
- While the food processor or blender is running, slowly drizzle in the olive oil until the mixture becomes smooth and well combined.You may need to scrape down the sides of the container a few times.
- Taste the pesto and season with salt and pepper to your liking. Adjust the consistency by adding more olive oil if desired.
- Use immediately or transfer the roasted red pepper pesto to a jar or airtight container and store it in the refrigerator for later.
Nutrition
Calories: 143kcal | Carbohydrates: 4g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 693mg | Potassium: 121mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 474IU | Vitamin C: 23mg | Calcium: 84mg | Iron: 1mg