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Red Pepper Pesto Recipe
|Red peppers||2 Large|
|Garlic||2 Clove (10 gm)|
|Pine nuts||5 Tablespoon, preferably toasted|
|Chili flakes||1⁄4 Teaspoon, crushed|
|Balsamic vinegar||1⁄2 Teaspoon|
|Extra virgin olive oil||5 Tablespoon|
|Black pepper||To Taste|
|Dried pasta||1 Pound (500 Gram)|
|Freshly grated parmesan||1⁄4 Cup (4 tbs) (For Serving)|
Calories 778 Calories from Fat 322
% Daily Value*
Total Fat 36 g55.3%
Saturated Fat 3.6 g18.1%
Trans Fat 0 g
Cholesterol 6.9 mg
Sodium 220.9 mg9.2%
Total Carbohydrates 90 g30%
Dietary Fiber 6.2 g24.9%
Sugars 7.5 g
Protein 20 g40.9%
Vitamin A 40.6% Vitamin C 136.5%
Calcium 10% Iron 19.4%
*Based on a 2000 Calorie diet
Place peppers, garlic, pine nuts, chilli flakes, vinegar and oil in a food processor; pulse until smooth.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain, reserving 1/2 cup pasta water.
Return drained pasta to the warm pasta pot and add red pepper pesto.
Toss well to coat, adding reserved water as needed.
Serve immediately with parmesan.