Pesto and Red Pepper Spread

Pesto originated in the Liguria region of Italy, where it has been made since ancient Roman times. Traditionally, pesto is made with basil, but this recipe adds a twist with the addition of roasted red bell pepper.

This is vegan, gluten free, low carb and quick meals recipe. Dish can be prepared in 10 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 8.

Print Recipe

Easy

Pesto and Red Pepper Spread

Cooking Method: Blending Cuisine: Italian Courses: Anytime, Appetizer, Spread Recipe Keys: Gluten Free Low Carb Vegan

Difficulty: Beginner Prep Time 10 min Total Time 10 mins

Servings: 4 Calories: 440

Best Season: Suitable throughout the year

Ingredients

Servings

• 50 gram Fresh Basil Leaves
• 1 unit Red Bell Pepper
• 2 unit Garlic Cloves
• 30 gram Pine Nuts
• 1 teaspoon Olive Oil
• 1 tablespoon Lemon Juice
• 1 teaspoon Salt
• 1 dash Black Pepper

Instructions

1. Roast the red bell pepper over an open flame until the skin is charred. Allow it to cool, then remove the skin, seeds, and membranes.
2. In a blender or food processor, combine the roasted red pepper, fresh basil, garlic cloves, pine nuts, olive oil, lemon juice, salt, and black pepper. Blend until smooth.
3. Adjust seasoning to taste.
4. Transfer the spread to a bowl and serve with bread, crackers, or as a dip.

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 110kcal

% Daily Value *

Total Fat 9g14%

Total Carbohydrate 6g2%

Sugars 2g

Protein 2g4%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.