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Roasted Red Pepper Pesto
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5 from 2 votes

Roasted Red Pepper Pesto

Delicious and nutritious red pesto made with red pepper, sundried tomatoes and a nut mix.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course, pasta
Cuisine: Italian
Keyword: red pepper pesto
Servings: 4 people
Calories: 143kcal

Ingredients

  • 1 roasted Italian red pepper
  • 6 sundried tomatoes
  • A handful of almonds
  • A handful of walnuts
  • 1 teaspoon pine nuts
  • ½ garlic clove
  • 4 tablespoons extra virgin olive oil
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 180ºC. Place the red pepper on an oven tray and bake for 20 minutes. When the pepper has been roasting for 10-12 minutes add the almonds. When both pepper and almonds are roasted, turn off the oven and take the tray out.
  • Leave the red pepper to cool and peel the skin.
  • Add into a blender the roasted pepper, roasted almonds, walnuts, pine nuts, sundried tomatoes, garlic, olive oil and salt and pepper to taste. Blend until you have the desired consistency. with salt
  • Transfer the pesto into a jar, serve and enjoy.

Nutrition

Calories: 143kcal | Carbohydrates: 4g | Protein: 1g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 5mg | Potassium: 170mg | Fiber: 1g | Sugar: 2g | Vitamin A: 958IU | Vitamin C: 39mg | Calcium: 6mg | Iron: 1mg