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    You are in: Home / Recipes / Red Pepper Pesto Recipe
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    Red Pepper Pesto

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    20 mins

    15 mins

    Paris D's Note:

    Note: Ingredient list does not include pasta because we didn't want it included in the nutrition calculations, but you will need to cook a pot of pasta for this recipe.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Roast the red peppers over a gas flame or under the broiler, turning occasionally, until charred all over. Transfer the peppers to a bowl, cover with plastic wrap and let cool. Peel, core and chop the peppers.
    2. 2
      In a small skillet, toast the pine nuts over moderate heat until golden, about 4 minutes. Let cool.
    3. 3
      Transfer the peppers and pine nuts to a blender. Add the garlic and whole basil leaves and blend until coarsely chopped. Add the olive oil and puree to a chunky pesto. Season with salt and pepper.
    4. 4
      In a large saucepan of boiling salted water, add the pasta and cook until al dente. Drain and cool slightly under running water. Transfer the pasta to a bowl and toss with the pesto. Season the pasta with salt and pepper. Top with the chopped basil and parmesan and serve at room temperature.

    Ratings & Reviews:

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    Nutritional Facts for Red Pepper Pesto

    Serving Size: 1 (155 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 228.0
     
    Calories from Fat 170
    74%
    Total Fat 18.9 g
    29%
    Saturated Fat 4.1 g
    20%
    Cholesterol 11.0 mg
    3%
    Sodium 196.7 mg
    8%
    Total Carbohydrate 8.6 g
    2%
    Dietary Fiber 2.7 g
    10%
    Sugars 5.2 g
    20%
    Protein 6.5 g
    13%

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