Pesto & Roasted Red Pepper Dip

Pesto originated in Genoa, Italy, and traditionally consists of basil, garlic, pine nuts, Parmesan cheese, and olive oil.

This is vegan, gluten free, low carb and quick meals recipe. Dish can be prepared in 25 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 9.

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Easy

Pesto & Roasted Red Pepper Dip

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

Difficulty: Beginner Prep Time 10 min Cook Time 15 min Total Time 25 mins

Servings: 4 Calories: 600

Best Season: Suitable throughout the year

Ingredients

Servings

• 8 ounce Roasted red peppers
• 1 cup Basil leaves
• 2 tablespoon Pine nuts
• 2 clove Garlic cloves
• 1 tablespoon Lemon juice
• 2 tablespoon Olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Parmesan cheese

Instructions

1. In a food processor, combine the roasted red peppers, basil leaves, pine nuts, garlic cloves, lemon juice, olive oil, salt, and black pepper. Blend until smooth.
2. Transfer the mixture to a serving bowl.
3. Stir in the grated Parmesan cheese.
4. Serve the dip with your choice of bread, crackers, or vegetables.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 150kcal

% Daily Value *

Total Fat 12g19%

Total Carbohydrate 8g3%

Sugars 3g

Protein 3g6%

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