Ww 2 Points - Red Vegetable Pesto

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: 25 mins
• 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).