Heart-Healthy Roasted Red Pepper Pesto
Elevate your meals with this vibrant and nutritious Heart-Healthy Roasted Red Pepper Pesto! Packed with the smoky sweetness of roasted red bell peppers, the richness of toasted walnuts, aromatic basil, and a tangy splash of fresh lemon juice, this pesto is a deliciously wholesome spin on a classic favorite. Prepared with heart-friendly extra virgin olive oil and minimal salt, it’s perfect for those looking to prioritize health without sacrificing flavor. Ready in under an hour, this silky, gluten-free sauce is incredibly versatile—use it as a pasta topper, a spread for sandwiches, or a dip for vegetables. With its bold flavor profile and nutrient-packed ingredients, this recipe combines gourmet appeal with guilt-free indulgence!
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Recipe Information
Ingredients
- 4 large Red bell peppers
- 1 cup Walnuts
- 3 large Garlic cloves
- 2 cups Fresh basil leaves
- 2 tablespoons Lemon juice
- 1 cup Extra virgin olive oil
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Salt (optional)
Instructions
Preheat your oven to 425°F (220°C).
Place the red bell peppers on a baking sheet and roast for 20-25 minutes, turning occasionally, until the skin is charred and blistered.
Remove the peppers from the oven and transfer them to a bowl. Cover the bowl with plastic wrap or a lid and let them cool for about 10 minutes.
Once cooled, peel the skin off the peppers and remove the seeds and stems.
In a dry skillet over medium heat, toast the walnuts for 3-5 minutes, stirring frequently, until they are lightly browned and aromatic. Allow them to cool slightly.
Place the peeled red peppers, toasted walnuts, garlic cloves, basil leaves, lemon juice, and black pepper into a food processor.
Pulse a few times to chop the ingredients and then gradually add the extra virgin olive oil in a steady stream while continuing to blend.
Blend the mixture until smooth, scraping down the sides if necessary.
Taste and adjust the seasoning. If desired, add salt to taste, keeping in mind heart-healthy restrictions on adding too much salt.
Transfer the pesto to a jar or airtight container and refrigerate. It can be stored in the fridge for up to one week.
Nutrition Facts
Calories |
3136 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 305.9 g | 392% | |
| Saturated Fat | 41.0 g | 205% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 584 mg | 25% | |
| Total Carbohydrate | 87.4 g | 32% | |
| Dietary Fiber | 33.5 g | 120% | |
| Total Sugars | 45.6 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 391 mg | 30% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 3116 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
