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.
INGREDIENTS
Nutrition- 4
- 3
- 1
- 1⁄4
- 1
- 1⁄4cup packed fresh parsley
- 1tablespoon minced fresh thyme
- 2tablespoons extra virgin olive oil
- salt and pepper
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DIRECTIONS
- Toast 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.
- Process 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.
- When tossing the pesto with pasta, add some of the pasta cooking water as needed to loosen the consistency of the pesto.
- This makes enough to sauce 1 pound of pasta.
- Note:
- To 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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