Three Pepper Pesto recipe

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Ingredients

⅔ cup grated Parmesan cheese
¼ cup extra-virgin olive oil
½ cup chopped red bell pepper
¼ cup tightly packed basil leaves
¼ teaspoon red pepper flakes
ground black pepper to taste

Nutrition Info

68.6 calories
carbohydrate: 0.7 g
cholesterol: 4.9 mg
fat: 6.3 g
fiber: 0.2 g
protein: 2.2 g
saturatedFat: 1.6 g
servingSize: -
sodium: 85.3 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the Parmesan cheese and olive oil in a blender or food processor, blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper, blend again until smooth.

Recipe Yield

1 1/2 cups

Recipe Note

This recipe uses red bell peppers, black pepper, dried chile pepper and lots of Parmesan cheese, but less basil than most pesto recipes. The predominant flavor is sweet red pepper. It's excellent toasted with bread under the broiler or tossed with pasta. The pesto keeps up to 3 days in the refrigerator.

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