Roasted Red Pepper and Tomato Pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 28
Ingredients
2 medium roma tomatoes1 cup diced, bell peppers (any color)2 cloves garlic1/2 cup roasted, salted cashews1/2 cup fresh basil leaves1/2 cup + 2 Tbsp. Basil Pesto grapeseed oil1 tsp. sea salt1 tsp. oregano
1. Preheat oven to 400 degrees Fahrenheit. Cut tomatoes in half and remove seeds. Place skin side down in shallow baking dish. Place a few whole bulbs of fresh garlic in dish with tomatoes, and then put the peppers in the dish. Drizzle with 2 Tbsp. of the grapeseed oil. Roast vegetables in oven for 25-30 minutes or until soft. Remove skin from tomatoes and two garlic cloves.
2. After roasting the vegetables, combine all of the ingredients in a blender or food processor. Pulse a few times and then blend together into a puree. Serve warm as a dip, or use as a marinade for meat dishes.
Serving Size: Makes 28 Servings of 1 Tbsp. each
2. After roasting the vegetables, combine all of the ingredients in a blender or food processor. Pulse a few times and then blend together into a puree. Serve warm as a dip, or use as a marinade for meat dishes.
Serving Size: Makes 28 Servings of 1 Tbsp. each
Nutritional Info Amount Per Serving
- Calories: 58.3
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 87.4 mg
- Total Carbs: 1.5 g
- Dietary Fiber: 0.3 g
- Protein: 0.5 g
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