Roasted Red Pepper Pesto
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 ripe red bell peppers, whole1 head garlic1/2c - 1c fresh basil leaves, whole3 T olive oil1/2-1 t kosher saltfresh ground pepper to taste
Cut off the top from the head of garlic. Place whole red peppers and head of garlic, cut side up, on a baking sheet. Drizzle olive oil onto head of garlic. You can also wrap the oiled head in foil. Roast garlic and peppers on 300 on the top rack of the oven for 40 minutes to an hour, rotating peppers occaisionally. The peppers will inflate as they cook and then leak. Remove when the skin of the peppers is black or brown. Remove from oven to cool.
Once the peppers are cooled, peel off the skin, remove the tops, and cut out the seeds. Squeeze the head of roasted garlic until all the roasted cloves ooze out into a small food processor with the skinned peppers and remaining ingredients. Process until smooth.
Serve as a pizza sauce, cool pita dip, or sanwhich dressing for grilled subs!
Number of Servings: 12
Recipe submitted by SparkPeople user RSOTO10.
Once the peppers are cooled, peel off the skin, remove the tops, and cut out the seeds. Squeeze the head of roasted garlic until all the roasted cloves ooze out into a small food processor with the skinned peppers and remaining ingredients. Process until smooth.
Serve as a pizza sauce, cool pita dip, or sanwhich dressing for grilled subs!
Number of Servings: 12
Recipe submitted by SparkPeople user RSOTO10.
Nutritional Info Amount Per Serving
- Calories: 38.3
- Total Fat: 3.4 g
- Cholesterol: 0.0 mg
- Sodium: 194.5 mg
- Total Carbs: 2.0 g
- Dietary Fiber: 0.5 g
- Protein: 0.3 g
Member Reviews
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CD2415256
Delicious! I think I used too many basil leaves (didn't measure) but it still came out great. I use it on my all of my lunch meat sandwiches and it gives it that extra zing to make it taste gourmet. I love that it's low fat, low calories with a very strong taste. Thanks for the great recipe - 6/2/10