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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

Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
4  People


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



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