Roasted Red Pepper Pesto

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Roasted Red Pepper Pesto calories by ingredient
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A sweet and yummy pesto as a dip, sandwhich dressing, or pizza sauce as a great intro to summer! A sweet and yummy pesto as a dip, sandwhich dressing, or pizza sauce as a great intro to summer!
Number of Servings: 12


    2 ripe red bell peppers, whole
    1 head garlic
    1/2c - 1c fresh basil leaves, whole
    3 T olive oil
    1/2-1 t kosher salt
    fresh 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.

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Member Ratings For This Recipe

  • 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

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