Ingredients for Low Fat Roasted Red Pepper Pesto
- Garlic Cloves
- Red Bell Peppers
- 1/4 cup grated Parmesan cheese
- Part Skim Ricotta Cheese
- Shallot
- Fresh Parsley
- Fresh Thyme
- Extra Virgin Olive Oil
- Salt And Pepper
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How to Make Low Fat Roasted Red Pepper Pesto
- Preheat oven to 400°F (200°C).
- If using fresh peppers: Halve 2 large red bell peppers, remove seeds and stems. Place cut-side down on a baking sheet and roast for 20-25 minutes, or until skins are blistered and charred.
- If using jarred peppers: Rinse a 17 oz jar of roasted red peppers and drain well.
- Once cool enough to handle, peel and roughly chop the roasted red peppers (fresh or jarred).
- In a food processor, combine the chopped peppers, 1/2 cup walnuts, 1/4 cup grated Parmesan cheese, 2 cloves garlic, 2 tablespoons lemon juice, 1/4 cup olive oil, and 1/4 teaspoon salt.
- Process until smooth, scraping down the sides as needed. Add more olive oil, 1 tablespoon at a time, if needed to reach desired consistency.
- Taste and adjust seasoning as needed. Add more salt, pepper, or lemon juice to your preference.
- Serve immediately or store in an airtight container in the refrigerator for up to 3 days.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
31g
Fat
29g
Carbs
5g
