Home Recipes Browse Recipes Roasted Garlic & Red Pepper Pesto
The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Nutrition Facts
Serving Size 90 g
(Approx. 4 Servings)
Amount Per Serving
Calories 160 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 460 mg 19%
Total Carbohydrate 5 g 2%
Dietary Fiber 1 g 4%
Sugars 1 g
Protein 11 g
Vitamin A 15% • Iron 2%
Vitamin C 30% • Calcium 40%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Garlic & Red Pepper Pesto

Be the first to write a review
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

11 garlic, chopped
1 Tbsp extra virgin olive oil
7 Oz roasted red peppers, drained
1/2 cup(s) Parmesan cheese, finely shredded
1/4 Tsp black pepper, coarsely ground
1/8 Tsp salt
2 Tsp fresh thyme
Check All
Uncheck All
Add to List

Instructions

1
Heat oven to 425°F.
2
Cut off pointed top of garlic, leaving bulb intact but exposing individual cloves.
3
Line a heavy-duty baking pan with heavy-duty foil.
4
Place cut garlic bulb, cut side up, on foil and drizzle olive oil over garlic.
5
Wrap and seal garlic with foil.
6
Roast 25 minutes.
7
Remove from oven, pull back foil and cool.
8
Squeeze garlic out of individual garlic cloves into a bowl.
9
Add olive oil that was used to roast the garlic to garlic paste.
10
Combine paste with roasted red peppers, cheese, black pepper and salt to food processor bowl.
11
Process for 15 seconds until coarsely chopped.
12
Add thyme and process 10 more seconds.
13
Place in a jar with lid and refrigerate until ready to use.
14
Pesto can be stored in refrigerator for one week or in freeze for 3 months.
15
Bring to room temperature before using.
16
For grilled pizza, use 1/4 cup pesto on pizza crust.

Source:

Save recipe Save recipe  
Add to List Add to List View Lists
Email
Print Print

more recipes like this

Salmon with Red Pepper Pesto
Save recipe
Spicy Roasted Squash & Red Peppers
Save recipe

Reviews

Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
Terms & Conditions Review Guidelines
{{state.lastResponse.streamInfo.approvedCommentCount}} Reviews
{{review.commentTitle}} {{review.timestampFormatted}}
{{review.commentText}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
{{reply.commentTitle}}
Customer Relations
{{reply.timestampFormatted}}
{{reply.commentText}}
Load more reviews