Mediterranean Diet Roasted Red Pepper Pesto
Elevate your condiment game with this Mediterranean Diet Roasted Red Pepper Pesto, a vibrant and nutrient-packed twist on traditional pesto. Featuring smoky, oven-roasted red bell peppers blended with toasted pine nuts, fresh basil, garlic, and a splash of tangy lemon juice, this recipe bursts with flavor and showcases heart-healthy ingredients like extra virgin olive oil. Perfect for dipping, drizzling, or tossing with pasta, this pesto can also be customized with grated Parmesan for an indulgent touch. Quick to prepare and versatile in use, this Mediterranean-inspired pesto is ideal for anyone looking to add bold, wholesome flavors to their meals.
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Recipe Information
Ingredients
- 3 large Red bell peppers
- 0.25 cup Pine nuts
- 2 medium Garlic cloves
- 0.5 cup Extra virgin olive oil
- 1 cup (packed) Fresh basil leaves
- 2 tablespoons Lemon juice
- 0.5 teaspoon Sea salt
- 0.25 teaspoon Black pepper
- 0.25 cup, grated Parmesan cheese (optional)
Instructions
Preheat your oven to 450°F (230°C).
Start by rinsing the red bell peppers under cool water. Pat them dry with a kitchen towel.
Place the whole peppers on a baking sheet and roast them in the oven for 25-30 minutes, turning occasionally, until the skin is charred and blistered on all sides.
Remove the peppers from the oven and immediately transfer them to a bowl. Cover the bowl tightly with plastic wrap and let them steam for about 10 minutes. This process makes the skins easier to peel off.
While the peppers are steaming, toast the pine nuts. In a small skillet over medium heat, add the pine nuts and toast for about 3-4 minutes, stirring frequently, until they’re golden brown. Remove from heat and let them cool.
Once the peppers have steamed, remove the skins, stems, and seeds. Set the roasted pepper flesh aside.
In a food processor, add the roasted peppers, toasted pine nuts, garlic cloves, olive oil, basil leaves, lemon juice, sea salt, and black pepper.
Pulse the mixture until it reaches a smooth but slightly chunky consistency. If using, add in the grated Parmesan cheese and pulse a few more times to combine.
Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to your liking.
Transfer the pesto to a jar or airtight container and refrigerate. It can be stored for up to 1 week in the refrigerator.
Nutrition Facts
Calories |
1624 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.7 g | 194% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 11.5 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 2017 mg | 88% | |
| Total Carbohydrate | 45.5 g | 17% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 21.7 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 801 mg | 62% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1572 mg | 33% | |
*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.
