Pesto & Roasted Red Pepper Dip

Pesto originated in Genoa, Italy, and is traditionally made with basil, garlic, pine nuts, Parmesan cheese, and olive oil. This variation adds roasted red peppers for a unique twist.

This is vegan, gluten free and low carb recipe. Dish can be prepared in 30 minutes. Even a beginner can handle preparing this dish. Number of ingredients: 8.

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Easy

Pesto & Roasted Red Pepper Dip

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

Difficulty: Beginner Prep Time 10 min Cook Time 20 min Total Time 30 mins

Servings: 6 Calories: 720

Best Season: Suitable throughout the year

Ingredients

Servings

• 8 ounce Roasted Red Peppers
• 1 cup Basil Leaves
• 2 tablespoon Pine Nuts
• 2 clove Garlic
• 3 tablespoon Olive Oil
• 1 tablespoon Lemon Juice
• 0.5 teaspoon Salt
• to taste Black Pepper

Instructions

1. In a blender or food processor, combine the roasted red peppers, basil leaves, pine nuts, garlic, olive oil, lemon juice, salt, and black pepper.
2. Blend until smooth and creamy.
3. Transfer the dip to a serving bowl.
4. Serve with your favorite crackers, bread, or vegetables.
5. Enjoy!

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 5g2%

Sugars 2g

Protein 2g4%

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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.