Roasted Red Pepper Pesto Recipe

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Roasted Red Pepper Pesto
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Ingredients:

Directions:

  1. In a blender, combine peppers, hazelnuts, garlic, lemon juice and lemon zest, cider vinegar, salt and pepper.
  2. Pulse to combine; while still running, drizzle in the olive oil to form an emulsion.
  3. Taste and adjust seasonings and/or consistency (by adding more olive oil).
  4. Stir in chives.
  5. Leftovers should be refrigerated and will be good for about 3 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1589.54 Kcal (6655 kJ)
Calories from fat 1431.67 Kcal
% Daily Value*
Total Fat 159.07g 245%
Sodium 16.53mg 1%
Potassium 1077.24mg 23%
Total Carbs 38.84g 13%
Sugars 19.33g 77%
Dietary Fiber 14.65g 59%
Protein 12.73g 25%
Vitamin C 422.9mg 705%
Vitamin A 9.5mg 315%
Iron 165.7mg 920%
Calcium 140.4mg 14%
Amount Per 100 g
Calories 214.21 Kcal (897 kJ)
Calories from fat 192.93 Kcal
% Daily Value*
Total Fat 21.44g 245%
Sodium 2.23mg 1%
Potassium 145.17mg 23%
Total Carbs 5.23g 13%
Sugars 2.6g 77%
Dietary Fiber 1.97g 59%
Protein 1.72g 25%
Vitamin C 57mg 705%
Vitamin A 1.3mg 315%
Iron 22.3mg 920%
Calcium 18.9mg 14%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 44.2
    Points
  • 45
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free

Bad Points

  • High in Total Fat

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