Ww 2 Points - Red Vegetable Pesto

Submitted by mariposa13

"From WW Quick Success Program Cookbook. Serve warm over cooked pasta or cold as a salad dressing. Will store for 2 weeks in refrigerator."

 

• Ready In: 25mins
• Ingredients: 10
• Serves: 8

ingredients

• 1 large Spanish onion, cut in half (about 1/4 pound)
• 1 large red bell pepper (about 7 ounces)
• 2 garlic cloves
• 18 sun-dried tomatoes (not packed in oil)
• 2 tablespoons olive oil
• 2 teaspoons olive oil
• 2 tablespoons lemon juice
• 1 tablespoon balsamic vinegar or 1 tablespoon red wine vinegar
• 2 teaspoons dijon-style mustard
• 1 teaspoon fennel seed

directions

1. Preheat broiler.
2. Line baking sheet with heavy duty foil.
3. Arrange onion cut side down, the bell pepper, and the garlic cloves and broil 3 inches from heat source, turning bell pepper frequently, until all vegetables are charred.
4. Let stand until cool enough to handle, 15-20 minutes.
5. Peel onion, bell pepper, and garlic.
6. Remove and discard stems and seeds from pepper.
7. In food processor, combine onion, bell pepper, garlic, and remaining ingredients and process until smooth.
8. Transfer to medium bowl, cover with plastic wrap, and refrigerate until ready to use.
9. 2 points per serving (1/3 cup).

Reviews

[CulinaryExplorer]

We thought this tasted pretty good, it's just a bit of work lol. Served on whole wheat linguine with Chicken. Since we only used some of the pesto I will be able to try it in some other way in the next few days too. Oh and since I do not like fennel seed we used Cumin instead which is listed as a substitute on a spice site I went to.

 

[Sharon123]

This made a nice topping for some toasted french bread. I halved the recipe and didn't quite have enough red pepper, so used a little bit of yellow pepper to make up the difference. Thanks for a tasty lunch!