Ww 2 Points Red Vegetable Pesto
Brighten up your meals with this vibrant and flavorful WW 2 Points Red Vegetable Pesto—an easy, low-point recipe perfect for Weight Watchers or anyone seeking a healthy yet indulgent sauce. Made with roasted red bell peppers, juicy cherry tomatoes, fragrant fresh basil, and toasted slivered almonds, this pesto offers a delicious twist on the classic. A hint of garlic, tangy lemon juice, and a light touch of Parmesan cheese make it irresistibly rich without the guilt. With just 10 minutes of prep and minimal cooking, this versatile pesto is perfect for tossing with pasta, spreading on sandwiches, or drizzling over roasted vegetables. Enjoy all the robust flavors you love, packed into a nutrient-rich, low-calorie dish that’s as satisfying as it is simple to make! Keywords: WW 2 Points, red vegetable pesto recipe, healthy pesto, low-calorie sauce, easy Weight Watchers recipes.
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Recipe Information
Ingredients
- 2 medium Roasted red bell peppers (jarred or homemade)
- 1 cup Cherry tomatoes
- 1 cup Fresh basil leaves
- 0.5 cup Fresh parsley leaves
- 2 cloves Garlic
- 2 tablespoons Grated Parmesan cheese (reduced-fat if available)
- 2 tablespoons Slivered almonds (toasted)
- 1 tablespoon Olive oil
- 1 tablespoon Lemon juice
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
If using fresh red bell peppers, preheat your oven to broil and roast them on a baking sheet for 5-7 minutes, turning occasionally until charred. Peel off the skins and remove seeds. If using jarred roasted red peppers, drain them well and pat dry.
Toast the slivered almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently, until golden and fragrant. Remove from heat and set aside.
In a food processor or blender, combine the roasted red bell peppers, cherry tomatoes, basil, parsley, garlic, Parmesan cheese, and toasted almonds.
Pulse the mixture until it begins to come together into a coarse paste.
Add the olive oil, lemon juice, salt, and black pepper. Blend until smooth, scraping down the sides of the bowl as needed to ensure everything is evenly incorporated.
Taste and adjust seasoning if needed, adding a pinch more salt or lemon juice for balance.
Transfer the red vegetable pesto to a serving dish or airtight container. It can be used immediately or stored in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
376 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.8 g | 31% | |
| Saturated Fat | 3.7 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 10 mg | 3% | |
| Sodium | 1754 mg | 76% | |
| Total Carbohydrate | 34.3 g | 12% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 17.7 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 342 mg | 26% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1645 mg | 35% | |
*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.
