1/1 Photo of Low Fat Roasted Red Pepper Pesto
A lowfat pesto with all the flavor! Although the flavor of fresh roasted red peppers is best, you can use a 17 oz. jar of peppers, rinsed, instead. Adapted from America's Test Kitchen Family Favorites.
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- 4 garlic cloves, unpeeled
- 3 red bell peppers, roasted and chopped coarse (1 1/2 cups)
- 1 ounce parmesan cheese, grated (1/2 cup)
- 1/4 cup part-skim ricotta cheese (I use cottage cheese)
- 1 shallot, minced
- 1/4 cup packed fresh parsley
- 1 tablespoon minced fresh thyme
- 2 tablespoons extra virgin olive oil
- salt and pepper
- 1Toast the garlic in an 8" skillet over medium heat, shaking the pan occasionally, until fragrant and spotty brown, about 7 minutes. Transfer the garlic to a plate and let cool before peeling.
- 2Process the garlic, peppers, Parmesan, ricotta, shallot, parsley, thyme, oil, and 1/2 teaspoons salt in a food processor until smooth. Season with salt and pepper to taste.
- 3When tossing the pesto with pasta, add some of the pasta cooking water as needed to loosen the consistency of the pesto.
- 4This makes enough to sauce 1 pound of pasta.
- 6To make ahead, the pesto can be covered with a sheet of plastic wrap pressed flush against its surface and refrigerated for up to 3 days. Do not freeze this pesto.
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Nutritional Facts for Low Fat Roasted Red Pepper Pesto
Serving Size: 1 (523 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 289.3
- Calories from Fat 185
- Total Fat 20.6 g
- Saturated Fat 5.9 g
- Cholesterol 22.0 mg
- Sodium 265.5 mg
- Total Carbohydrate 17.3 g
- Dietary Fiber 4.1 g
- Sugars 7.8 g
- Protein 11.6 g