Red Pesto – a delicious recipe with fresh basil, garlic, black olives, red pepper, parmesan cheese, sunflower seeds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut the red pepper in half and clean out the seeds. Put under the oven broiler, skin up, until the skin is blistered and blackened. Take it out of the oven, lay it flat on a tray, and put a heavy lid over it, preferably one that weighs the pepper down. When it's cool enough to handle, take the skin off and chop roughly.
2
In a food processor bowl, put the pepper, basil leaves, casually chopped garlic and pit-free olives. Run until smooth..
3
Add the cheese and sunflower seeds, and run until the seeds are as finely chopped as you like.
4
Through the tube on the food processor lid, add the olive oil and balsamic vinegar, then run until emulsified.
5
You might want to add salt and/or pepper -- to taste, depending on the taste of the ingredients you've used. Or you might want to adjust the oil and vinegar amounts to suit your preference.
199
kcal
Calories
10
g
Fat
21
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup fresh basil leaves, 2 - 3 cloves garlic, 2 tablespoons chopped black olives (aprox.), 1 red pepper, and more.
Yes, Red Pesto falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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