Roasted Red Pepper and Tomato Pesto

Roasted Red Pepper and Tomato Pesto
Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 28
  • 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

View full nutritional breakdown of Roasted Red Pepper and Tomato Pesto calories by ingredient
Submitted by:

Introduction

I wanted to make up a recipe, so I looked up a few pesto recipes and came up with my own. I am proud to say it is DELICIOUS!!! I wanted to make up a recipe, so I looked up a few pesto recipes and came up with my own. I am proud to say it is DELICIOUS!!!
Number of Servings: 28

Ingredients

    2 medium roma tomatoes
    1 cup diced, bell peppers (any color)
    2 cloves garlic
    1/2 cup roasted, salted cashews
    1/2 cup fresh basil leaves
    1/2 cup + 2 Tbsp. Basil Pesto grapeseed oil
    1 tsp. sea salt
    1 tsp. oregano

Tips

You can use any type of nut, add or subtract your own vegetables and use any herbs in place of basil (such as parsley or rosemary). Remove extra garlic cloves from the skin and place in a shallow dish or on a cookie sheet lined with parchment paper. Freeze for future use.


Directions

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

Rate This Recipe