Directions:
- Cut peppers in half, removing stems and seeds. Brush with oil and place skin-side-up on baking sheet.
- Peel garlic cloves and brush with oil. Wrap in a bit of foil and place on baking sheet with peppers.
- Roast garlic and peppers in a 450-degree oven (I use my toaster oven) for 20 minutes or until peppers are lightly browned and skin begins to blister slightly. (NOTE: You can roast them in the broiler until skin is black, then remove the skin-but I prefer to brown mine so I can keep the skin-and accompanying nutrients-on).
- Put peppers, garlic, oil, almonds, basil, vinegar and lemon juice in blender and blend until smooth, adding a little water if too thick.
- Serve over pasta.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 160.13 Kcal (670 kJ) | ||
| Calories from fat | 140.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.56g | 24% | |
|---|---|---|---|
| Sodium | 3.71mg | 0% | |
| Potassium | 104.39mg | 2% | |
| Total Carbs | 4.41g | 1% | |
| Sugars | 2.24g | 9% | |
| Dietary Fiber | 1.2g | 5% | |
| Protein | 1.48g | 3% | |
| Vitamin C | 41.1mg | 69% | |
| Vitamin A | 1mg | 33% | |
| Iron | 17.1mg | 95% | |
| Calcium | 26mg | 3% | |
| Amount Per 100 g | |||
| Calories | 208.99 Kcal (875 kJ) | ||
| Calories from fat | 182.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20.31g | 24% | |
|---|---|---|---|
| Sodium | 4.85mg | 0% | |
| Potassium | 136.25mg | 2% | |
| Total Carbs | 5.76g | 1% | |
| Sugars | 2.92g | 9% | |
| Dietary Fiber | 1.56g | 5% | |
| Protein | 1.93g | 3% | |
| Vitamin C | 53.7mg | 69% | |
| Vitamin A | 1.3mg | 33% | |
| Iron | 22.3mg | 95% | |
| Calcium | 33.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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