• Serves
    12
  • 45
    Calories

Dietician's Tip: Traditional pesto is made with basil and pine nuts, but you can experiment with many variations. This one's a winner!

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 45
  • Cholesterol 1 mg
  • Monounsaturated fat 1 g
  • Saturated fat 1 g
  • Sodium 104 mg
  • Total carbohydrate 4 g
  • Dietary fiber 1 g
  • Protein 2 g
  • Serving size 1/4 cup
  • Total fat 3 g
Last Updated: 04-23-2016
RCP-20197745
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