Three Pepper Pesto

4.4

(11)

11 Reviews

3 Photos

This recipe uses red bell peppers, black pepper, dried chile pepper and lots of Parmesan cheese, but less basil than most pesto recipes. The predominant flavor is sweet red pepper. It's excellent toasted with bread under the broiler or tossed with pasta. The pesto keeps up to 3 days in the refrigerator.

Submitted by mushythedestroyer

Published on July 24, 2015

3

Prep Time:

15 mins

Total Time:

15 mins

Servings:

12

Yield:

1 1/2 cups

Jump to Nutrition Facts

Ingredients

⅔ cup grated Parmesan cheese
¼ cup extra-virgin olive oil
½ cup chopped red bell pepper
¼ cup tightly packed basil leaves
¼ teaspoon red pepper flakes
ground black pepper to taste

Directions

Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.

Nutrition Facts (per serving)

69	Calories
6g	Fat
1g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 69
% Daily Value *
Total Fat 6g	8%
Saturated Fat 2g	8%
Cholesterol 5mg	2%
Sodium 85mg	4%
Total Carbohydrate 1g	0%
Dietary Fiber 0g	1%
Total Sugars 0g
Protein 2g	4%
Vitamin C 9mg	9%
Calcium 64mg	5%
Iron 0mg	1%
Potassium 26mg	1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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