Cookout

Roasted Red Pepper Pesto is for Side Dish.

Roasted Red Pepper Pesto takes 10 minutes to prepare.

Roasted Red Pepper Pesto takes 60 minutes to cook.

Roasted Red Pepper Pesto makes 12 servings.

The ingredients for Roasted Red Pepper Pesto are:

2 ripe red bell peppers, whole
1 head garlic
1/2c - 1c fresh basil leaves, whole
3 T olive oil
1/2-1 t kosher salt
fresh ground pepper to taste

Here is how you make Roasted Red Pepper Pesto:

Cut off the top from the head of garlic. Place whole red peppers and head of garlic, cut side up, on a baking sheet. Drizzle olive oil onto head of garlic. You can also wrap the oiled head in foil. Roast garlic and peppers on 300 on the top rack of the oven for 40 minutes to an hour, rotating peppers occaisionally. The peppers will inflate as they cook and then leak. Remove when the skin of the peppers is black or brown. Remove from oven to cool. Once the peppers are cooled, peel off the skin, remove the tops, and cut out the seeds. Squeeze the head of roasted garlic until all the roasted cloves ooze out into a small food processor with the skinned peppers and remaining ingredients. Process until smooth.Serve as a pizza sauce, cool pita dip, or sanwhich dressing for grilled subs!Number of Servings: 12Recipe submitted by SparkPeople user RSOTO10.

The nutritional information for Roasted Red Pepper Pesto is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 38.3

• Total Fat: 3.4 g
• Cholesterol: 0.0 mg
• Sodium: 194.5 mg
• Total Carbs: 2.0 g
• Dietary Fiber: 0.5 g
• Protein: 0.3 g