Lunch: Roasted Red Pepper Pesto
Recipe by Lindsay Funston Who says pesto has to be green? This roasted red pepper pesto is deliciously savory.
Ingredients
2 c. roasted red peppers
1/3 c. extra-virgin olive oil
1/4 c. shredded Parmesan
1/4 c. almonds
1 clove garlic, minced
1 tsp. kosher salt
Instructions
In the bowl of a food processor, combine roasted red peppers and olive oil and pulse until combined. Add Parmesan, almonds, garlic, and salt and blend until combined.
Store in an airtight container up to 1 week.
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Nutrition Facts
Serving Size: 0
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
