An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (1)
Red Pepper Pesto
NUTRITION · PER SERVING45M COOK
CAL 59%·PRO 79%
CARBS 48G17% OF CAL
9G FIBER0G ADDED19G INTRINSIC20G OTHER19G TOTAL SUGAR
FAT 97G74% OF CAL
21G SAT76G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant red pesto made from roasted bell peppers, nuts, basil, and garlic. Rich and slightly sweet, it works as a sauce for pasta, vegetables, or bread.
condimentitalian⚙️ food processor🍪 sheet pan🌀 blender🔥 ovengluten freevegetarian
View the full recipe on An Italian in my Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 large red bell peppers (1.2 pounds/600 grams)
- 2 ounces blanched almonds roasted (approx 5½ tablespoons)
- ¾ ounces fresh basil leaves
- 1-2 cloves garlic (finely chopped)
- 1 ounces pine nuts
- ¼-⅓ cup olive oil
- 1 cup freshly grated parmesan cheese
- 1-2 pinches salt
At a glance
PER SERVING · TIME 45M
CAL 59%·PRO 79%
CARBS 48G17% OF CAL
9G FIBER0G ADDED19G INTRINSIC20G OTHER19G TOTAL SUGAR
FAT 97G74% OF CAL
21G SAT76G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 25m
- Sodium
- 1583mg
- Total sugar
- 19g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1415mg
- Calcium
- 859mg
- Iron
- 5mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1583MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.