Roasted Red Pepper Pesto
Enjoy this roasted red pepper pesto made with sweet peppers, fresh herbs and nuts as a pretty red sauce stirred through pasta or as a fun dip!
Servings: 4 servings
Calories: 178kcal
Equipment
Ingredients
- 2 red bell peppers or sweet pointed peppers membrane and seeds removed
- ½ cup pine nuts or pumpkin seeds
- 1.5 tablespoon olive oil
- 1 cup fresh basil leaves fairly tightly packed
- 1 garlic clove
- 1 teaspoon apple cider vinegar optional
- pinch salt
Instructions
- Preheat the oven to 390F / 200C and line a baking sheet with parchment paper.
- Slice your peppers lengthways and remove the stalk, membrane and seeds. Place on the baking sheet and drizzle with olive oil. Roast the peppers for 20-25 minutes, until you have slight charring at the edges. Transfer to a bowl, cover, and leave for 10 minutes. Once cool enough to handle, peel the skins from the peppers.
- While the peppers are roasting, add the pine nuts to a dry skillet (no oil) and toast for 4-5 minutes, stirring occasionally so they don't catch. Set aside on a plate to cool.
- Add the roasted peppers, pine nuts, basil leaves, olive oil, garlic, salt and apple cider vinegar (if using) to your food processor. Blend to the texture you like, scraping down the sides of the food processor a couple of times, as needed.
Notes
- Jarred roasted red peppers can be used, but I suggest my low histamine readers will want to roast their own peppers. If using jarred peppers, give them a rinse if they're in brine but try not to add too much water to the pesto.
- Toasting the pine nuts is optional, but recommended for better flavor!
- Adjust with a dash more olive oil to thin, if required to taste preference.
- To make it a nut free red pepper pesto, swap the pine nuts for pumpkin seeds.
- Nutritional information is auto-generated and should be understood to be an estimate.
- pine nuts, which score 1 with a ? as a liberator.
- garlic and apple cider vinegar, which score 1.
Nutrition
Calories: 178kcal | Carbohydrates: 6g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Sodium: 3mg | Potassium: 248mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2184IU | Vitamin C: 78mg | Calcium: 19mg | Iron: 1mg
