Roasted Red Pepper Pesto
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 166.7
- Total Fat: 11.3 g
- Cholesterol: 12.0 mg
- Sodium: 234.8 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 2.9 g
- Protein: 7.1 g
View full nutritional breakdown of Roasted Red Pepper Pesto calories by ingredient
Introduction
What's the deal with the "main category" and "course choices?" This may be vegetarian, but not vegan—cheese in it. And you could have it for lunch, dinner, mixed in soup, on a salad, or on a sandwich—or for its intended use: over pasta.Anway, I've never had real pesto—with the basil, pine-nuts, etc. But this recipe is delicious! What's the deal with the "main category" and "course choices?" This may be vegetarian, but not vegan—cheese in it. And you could have it for lunch, dinner, mixed in soup, on a salad, or on a sandwich—or for its intended use: over pasta.
Anway, I've never had real pesto—with the basil, pine-nuts, etc. But this recipe is delicious!
Number of Servings: 4
Ingredients
-
3 large red bell peppers, roasted
4 medium garlic cloves, unpeeled
1/2 cup parsley, packed
1/2 cup shredded parmesan cheese (1 oz.)
1/4 cup ricotta cheese, part-skim
2 Tbsp. extra-virgin olive oil
1 Tbsp. fresh thyme leaves OR 1 tsp. dry thyme leaves
salt and pepper, to taste
Directions
4 servings, approx. 1/2 cup each
To roast your peppers:
1. preheat your broiler.
2. slice off the tops and bottoms of the peppers
3. slice the peppers down their length and remove the seeds
4. place them skin-side-up on a baking sheet, and smoosh them as flat as you can with the palm of your hand.
5. place them under the broiler for 5-7 minutes, or until the skins blacken. (You may need to rotate the baking sheet periodically to make sure they roast evenly.)
6. remove from oven and place the peppers into a shallow bowl; cover with plastic and let cool for 15 minutes.**
7. peel the black skins off of the peppers
Voila! Ready to eat (or cook with)!
** While the peppers are waiting to be peeled:
Put the unpeeled garlic cloves into a skillet over medium-high heat. Let them toast for about 7 minutes, or until they begin to darken. Remove from the skillet. (Turn off the stove and the oven—I always forget to do this!)
To peel the garlic, snip off the root end, then squeeze from the top end to pop the garlic out of its skin.
After the peppers and the garlic are cooked and peeled:
Place all ingredients into a food processor and process until smooth. Add salt and pepper to taste.
Easy-peasy!
Serve over your favorite pasta (nutrition NOT calculated as part of this recipe).
I also think this would make a fabulous sandwich spread.
Brush your teeth or chew gum after the meal. ;-)
Number of Servings: 4
Recipe submitted by SparkPeople user LORALEE15.
To roast your peppers:
1. preheat your broiler.
2. slice off the tops and bottoms of the peppers
3. slice the peppers down their length and remove the seeds
4. place them skin-side-up on a baking sheet, and smoosh them as flat as you can with the palm of your hand.
5. place them under the broiler for 5-7 minutes, or until the skins blacken. (You may need to rotate the baking sheet periodically to make sure they roast evenly.)
6. remove from oven and place the peppers into a shallow bowl; cover with plastic and let cool for 15 minutes.**
7. peel the black skins off of the peppers
Voila! Ready to eat (or cook with)!
** While the peppers are waiting to be peeled:
Put the unpeeled garlic cloves into a skillet over medium-high heat. Let them toast for about 7 minutes, or until they begin to darken. Remove from the skillet. (Turn off the stove and the oven—I always forget to do this!)
To peel the garlic, snip off the root end, then squeeze from the top end to pop the garlic out of its skin.
After the peppers and the garlic are cooked and peeled:
Place all ingredients into a food processor and process until smooth. Add salt and pepper to taste.
Easy-peasy!
Serve over your favorite pasta (nutrition NOT calculated as part of this recipe).
I also think this would make a fabulous sandwich spread.
Brush your teeth or chew gum after the meal. ;-)
Number of Servings: 4
Recipe submitted by SparkPeople user LORALEE15.