Roasted Red Pepper and Tomato Pesto
- 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
IntroductionI 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!!!
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
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.
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