Low Sodium Roasted Red Pepper Pesto
Discover the vibrant flavors of Low Sodium Roasted Red Pepper Pesto, a brilliant twist on the classic pesto that delights your taste buds while keeping health in focus. This recipe combines the rich smokiness of roasted red peppers with the nutty essence of lightly roasted almonds and the fresh aroma of basil leaves, creating a pesto that’s as wholesome as it is flavorful. Enhanced with a touch of grated Parmesan, zesty lemon juice, and a splash of extra-virgin olive oil, this creamy pesto is perfect for pasta, pizzas, sandwiches, or even as a dip. Ready in just 20 minutes, this heart-healthy, low-sodium option lets you enjoy all the indulgence without the guilt. Easy to prepare and versatile, it’s a must-try recipe for anyone seeking a nutritious spin on a kitchen favorite.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Roasted red peppers
- 0.5 cup Raw almonds
- 1 cup Fresh basil leaves
- 2 large Garlic cloves
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons Fresh lemon juice
- 0.25 cup Extra-virgin olive oil
- 0.25 teaspoon Black pepper
- 2 tablespoons Water
Instructions
Preheat your oven to 350°F (175°C).
Spread the almonds on a baking sheet and roast them in the oven for about 5 minutes or until they are lightly golden and fragrant. Keep a close eye on them to prevent burning.
In a food processor, combine the roasted almonds, roasted red peppers, basil leaves, and garlic cloves.
Pulse the mixture until it is finely chopped.
Add the grated parmesan cheese, lemon juice, and black pepper to the processor.
While the food processor is running, slowly pour in the olive oil through the feed tube until the mixture is smooth and creamy.
Add water gradually to reach your desired consistency. You may not need the entire 2 tablespoons.
Taste and adjust seasoning with additional black pepper if needed, being mindful that this is a low sodium recipe.
Transfer the pesto to a clean jar or airtight container and store it in the refrigerator for up to one week.
Nutrition Facts
Calories |
1105 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.9 g | 129% | |
| Saturated Fat | 14.9 g | 74% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 346 mg | 15% | |
| Total Carbohydrate | 30.3 g | 11% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 3.8 g | ||
| Protein | 26.5 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 1047 mg | 22% | |
*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.
