Kitchen Sanctuary · by Nicky Corbishley
Red Pepper Pesto Recipe
NUTRITION · PER SERVING10M COOK
CAL 8%·PRO 7%
CARBS 14G35% OF CAL
1G FIBER4G ADDED4G INTRINSIC6G OTHER8G TOTAL SUGAR
FAT 11G63% OF CAL
2G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant red pepper pesto with a smoky-sweet flavor made from peppers, garlic, almonds, and Parmesan. Versatile for pasta, gnocchi, or risotto.
condimentitalian⚙️ food processorgluten freevegetarian
View the full recipe on Kitchen Sanctuary →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 450 g (1 lb) jar roasted red peppers (drained)
- 2 garlic cloves (peeled)
- 3 tbsp ground (powdered) almonds
- 30 g (1/3 cup) grated (shredded) Parmesan
- ¼ tsp sea salt (plus extra to taste if needed)
- ¼ tsp ground black pepper
- 2 tbsp olive oil
At a glance
PER SERVING · TIME 10M
CAL 8%·PRO 7%
CARBS 14G35% OF CAL
1G FIBER4G ADDED4G INTRINSIC6G OTHER8G TOTAL SUGAR
FAT 11G63% OF CAL
2G SAT9G 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
- 10m
- Sodium
- 578mg
- Total sugar
- 8g
- Added sugar
- 4g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 50mg
- Calcium
- 77mg
- Iron
- 0.26mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 578MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.