Roasted red pepper pesto - Mayo Clinic

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Roasted red pepper pesto

Print Products and services By Mayo Clinic Staff

Dietitian s tip

Traditional pesto is made with basil and pine nuts, but you can experiment with many variations. This one's a winner! To make this plant based, leave out Parmesan cheese.

Number of servings

Serves 12 Low SodiumLow FatHealthy carb

Ingredients

4 red bell peppers 3 cups fresh basil leaves 3 tablespoons pumpkin seeds 3 tablespoons grated Parmesan cheese 1 tablespoon olive oil 1 teaspoon garlic 1/2 teaspoon kosher salt

Directions

Heat grill. Place the whole peppers on direct heat. Turn peppers as the outer skin blackens. When the majority of the skin is black, remove peppers from heat and place in a bowl. Cover with plastic wrap and set aside to cool. Peel the cooled peppers. In a food processor, combine peeled peppers with the remaining ingredients. Process until mixture is smooth and resembles a pesto.

Nutritional analysis per serving

Serving size 1 4 cup

Calories 45Total fat 3 gSaturated fat 1 gTrans fat 0 gMonounsaturated fat 1 gCholesterol 1 mgSodium 104 mgTotal carbohydrate 4 gDietary fiber 1 gTotal sugars 2 gProtein 2 g

Mayo Clinic Healthy Weight Pyramid Servings

Fats 1/2

Diabetes Meal Plan Choices

Nonstarchy vegetables 1

DASH Eating Plan Servings

Vegetables 1 DASH diet: Recommended servings Sample DASH menus Created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. ShareTweet July 28, 2022

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