Ww 2 Points - Red Vegetable Pesto Recipe

Name: Ww 2 Points - Red Vegetable Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large Spanish onion, cut in half (about 1/4 pound); 1 large red bell pepper (about 7 ounces); 2 garlic cloves; 18 sun-dried tomatoes (not packed in oil); 2 tablespoons olive oil; 2 teaspoons olive oil; 2 tablespoons lemon juice; 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar; 2 teaspoons dijon-style mustard; 1 teaspoon fennel seed

Servings: persons

1 large Spanish onion, cut in half (about 1/4 pound)
1 large red bell pepper (about 7 ounces)
2 garlic cloves
18 sun-dried tomatoes (not packed in oil)
2 tablespoons olive oil
2 teaspoons olive oil
2 tablespoons lemon juice
1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
2 teaspoons dijon-style mustard
1 teaspoon fennel seed

1
Preheat broiler.
2
Line baking sheet with heavy duty foil.
3
Arrange onion cut side down, the bell pepper, and the garlic cloves and broil 3 inches from heat source, turning bell pepper frequently, until all vegetables are charred.
4
Let stand until cool enough to handle, 15-20 minutes.
5
Peel onion, bell pepper, and garlic.
6
Remove and discard stems and seeds from pepper.
7
In food processor, combine onion, bell pepper, garlic, and remaining ingredients and process until smooth.
8
Transfer to medium bowl, cover with plastic wrap, and refrigerate until ready to use.
9
2 points per serving (1/3 cup).

266

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 large Spanish onion, cut in half (about 1/4 pound), 1 large red bell pepper (about 7 ounces), 2 garlic cloves, 18 sun-dried tomatoes (not packed in oil), and more.

Yes, Ww 2 Points - Red Vegetable 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.

Ww 2 Points - Red Vegetable Pesto

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