Recipe: Roasted Red Pepper Pesto

Ingredients

Preheat the oven to 350ºF.
Halve and seed the red peppers, then roast them in the oven for 15 minutes with the inside side down.
After 15 minutes, flip the peppers and roast for another 15 minutes.
Remove the peppers from the oven and place them in a bowl, covering with plastic wrap for 10 minutes to steam.
After resting, remove the skins from the peppers and set them aside.
Toast the pecans in a sauté pan until fragrant, about 7-10 minutes.
In a blender, combine the roasted red peppers, garlic, toasted pecans, shredded Parmesan, basil, salt, and pepper.
Blend the mixture and slowly add olive oil to achieve your desired consistency.
Toss the pesto with fresh pasta and serve.

Servings

1.5 cups (approximately 4 servings)

Calories

250

Total fat

20g

Total carbohydrates

10g

Total protein

Sodium

200mg

Cholesterol

5mg