Ingredients for Ww 2 Points Red Vegetable Pesto
- Spanish Onion
- Red Bell Pepper
- 4 large garlic cloves
- Sun Dried Tomatoes
- 2 tablespoons olive oil
- Lemon Juice
- Balsamic Vinegar
- Dijon Style Mustard
- Fennel Seed
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How to Make Ww 2 Points Red Vegetable Pesto
- Preheat your broiler to high.
- Line a baking sheet with heavy-duty aluminum foil.
- Arrange 1 medium red onion (cut-side down), 1 large red bell pepper (halved), and 4 large garlic cloves on the prepared baking sheet. Broil 3 inches from the heat source, turning the bell pepper frequently, until all vegetables are charred (about 10-12 minutes).
- Let the vegetables stand until cool enough to handle (approximately 15-20 minutes).
- Once cool, peel the onion and bell pepper. Remove and discard the stems and seeds from the pepper.
- In a food processor, combine the peeled and chopped onion, bell pepper, garlic, 1/2 cup sun-dried tomatoes (packed in oil, drained), 1/4 cup grated Parmesan cheese, 2 tablespoons olive oil, 1 tablespoon red wine vinegar, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Process until the mixture is smooth and creamy, scraping down the sides as needed.
- Transfer the pesto to a medium bowl, cover tightly with plastic wrap, and refrigerate until ready to use. The flavors will deepen over time!
- Enjoy! This recipe yields approximately 2 servings, each at 2 points.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
13g
Fat
3g
Carbs
2g
