Low Fat Roasted Red Pepper Pesto
Brighten up your meals with this flavorful and guilt-free Low Fat Roasted Red Pepper Pesto! Featuring a vibrant blend of smoky roasted red peppers, fresh basil, and a hint of zesty lemon juice, this lightened-up twist on traditional pesto swaps heavy oils for a balance of olive oil and water, keeping it wholesome yet irresistibly creamy. Toasted pine nuts and Parmesan cheese add a nutty depth, while the fresh garlic delivers just the right kick. Perfect for spreading on sandwiches, tossing with pasta, or drizzling over roasted veggies, this easy, 10-minute recipe is a versatile addition to your kitchen. Plus, it’s packed with bold flavors while staying low in fat—ideal for a healthy, delicious boost to any meal!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups Roasted red peppers
- 1 cup Basil leaves
- 0.25 cup Parmesan cheese, grated
- 2 whole Garlic cloves
- 2 tablespoons Lemon juice
- 2 tablespoons Olive oil
- 2 tablespoons Water
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Pine nuts
Instructions
Start by draining the roasted red peppers if they are stored in water or oil, and gently pat them dry with a paper towel.
In a dry skillet over medium heat, lightly toast the pine nuts for about 3-4 minutes, shaking the pan occasionally, until they are golden and fragrant. Be careful not to burn them. Set aside to cool.
In a food processor or high-powered blender, combine the roasted red peppers, basil leaves, grated Parmesan cheese, garlic cloves, and toasted pine nuts.
Add the lemon juice, olive oil, water, salt, and ground black pepper to the mixture in the food processor.
Pulse the mixture until all ingredients are finely chopped and well blended. You may need to scrape down the sides of the food processor a few times during the process to ensure even consistency.
Continue blending until the mixture reaches your desired pesto consistency, whether you like it chunkier or smoother.
Taste the pesto and adjust seasoning if necessary, adding more salt or lemon juice to suit your preference.
Transfer the pesto to an airtight container and store in the refrigerator until ready to use. It's best consumed fresh but will keep for about a week.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.8 g | 59% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 1523 mg | 66% | |
| Total Carbohydrate | 21.5 g | 8% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 1.4 g | ||
| Protein | 14.8 g | 30% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 323 mg | 25% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 886 mg | 19% | |
*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.
