Side Items

Roasted Red Pepper and Tomato Pesto is for Side Dish.

Roasted Red Pepper and Tomato Pesto takes 10 minutes to prepare.

Roasted Red Pepper and Tomato Pesto takes 30 minutes to cook.

Roasted Red Pepper and Tomato Pesto makes 28 servings.

The ingredients for Roasted Red Pepper and Tomato Pesto are:

2 medium roma tomatoes
1 cup diced, bell peppers (any color)
2 cloves garlic
1/2 cup roasted, salted cashews
1/2 cup fresh basil leaves
1/2 cup + 2 Tbsp. Basil Pesto grapeseed oil
1 tsp. sea salt
1 tsp. oregano

Here is how you make Roasted Red Pepper and Tomato Pesto:

1. Preheat oven to 400 degrees Fahrenheit. Cut tomatoes in half and remove seeds. Place skin side down in shallow baking dish. Place a few whole bulbs of fresh garlic in dish with tomatoes, and then put the peppers in the dish. Drizzle with 2 Tbsp. of the grapeseed oil. Roast vegetables in oven for 25-30 minutes or until soft. Remove skin from tomatoes and two garlic cloves.2. After roasting the vegetables, combine all of the ingredients in a blender or food processor. Pulse a few times and then blend together into a puree. Serve warm as a dip, or use as a marinade for meat dishes. Serving Size:?Makes 28 Servings of 1 Tbsp. each

The nutritional information for Roasted Red Pepper and Tomato Pesto is:

• Servings Per Recipe: 28
• Amount Per Serving
• Calories: 58.3

• Total Fat: 6.0 g
• Cholesterol: 0.0 mg
• Sodium: 87.4 mg
• Total Carbs: 1.5 g
• Dietary Fiber: 0.3 g
• Protein: 0.5 g

The dietary needs meet for Roasted Red Pepper and Tomato Pesto is Low Carb