Low Fat Roasted Red Pepper Pesto

Recipe by Sharon123
READY IN: 25mins
YIELD: 2 cups




  • 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.