Roasted Red Pepper Pesto – a delicious recipe with slivered almonds, red bell peppers, olive oil, fresh basil leaf, lemon juice, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Cut peppers in half, removing stems and seeds.
2
Brush with oil and place skin-side-up on baking sheet.
3
Peel garlic cloves and brush with oil.
4
Wrap in a bit of foil and place on baking sheet with peppers.
5
Roast garlic and peppers in a 450-degree oven (I use my toaster oven) for 20 minutes or until peppers are lightly browned and skin begins to blister slightly.
6
(NOTE: You can roast them in the broiler until skin is black, then remove the skin--but I prefer to brown mine so I can keep the skin--and accompanying nutrients--on).
7
Put peppers, garlic, oil, almonds, basil, vinegar and lemon juice in blender and blend until smooth, adding a little water if too thick.
8
Serve over pasta.
404
kcal
Calories
25
g
Fat
40
g
Carbs
10
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: ¼ cup slivered almonds, toasted, 2 red bell peppers, ⅓ cup olive oil, ¾ cup fresh basil leaf, and more.
Yes, Roasted Red Pepper 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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