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–+ servings
This Red Pepper Pesto with fresh basil is the perfect addition to your summer meals. Stir it through pasta, spread it on bread or use it as a dip! Get the recipe at Supper in the Suburbs!
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Roasted Red Pepper and Basil Pesto

This Roasted Red Pepper and Basil Pesto is a delicious summer sauce to stir through pasta.
Prep Time10 minutes
Total Time10 minutes
Course: Condiment
Cuisine: Italian
Diet: Vegetarian
Servings: 8 people
Calories: 164.09kcal

Ingredients

  • 100 g Parmesan cheese or vegetarian hard cheese
  • 4 roasted red peppers from a jar
  • 2 cloves garlic
  • 1 pinch black pepper
  • 1 pinch salt
  • 100 ml olive oil
  • 2 handfuls basil leaves only
Metric - US Customary

Instructions

  • Place the cheese into a blend and blitz until grated into fine breadcrumbs.
  • Add the red peppers, garlic, pepper, salt and half of the oil.
  • Blitz on until a thin paste has formed.
  • Add the rest of the oil to thin out if desired.
  • Finally add the basil and pulse until finely chopped within the pesto.
  • Store in steralized jars and use within a week.

Nutrition

Calories: 164.09kcal | Carbohydrates: 1.39g | Protein: 4.68g | Fat: 15.79g | Saturated Fat: 3.79g | Cholesterol: 8.5mg | Sodium: 458.76mg | Potassium: 43.29mg | Fiber: 0.25g | Sugar: 0.11g | Vitamin A: 220.34IU | Vitamin C: 8.93mg | Calcium: 158.01mg | Iron: 0.35mg