Parsley Pesto with Roasted Peppers
- Level: Easy
- Yield: about 1 cup
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 819
- Total Fat
- 80
- Saturated Fat
- 15
- Carbohydrates
- 13
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 19
- Cholesterol
- 25
- Sodium
- 564
- Total: 10 min
- Active: 10 min
Ingredients
1/3 cup lightly toasted pine nuts
3 cups loosely packed fresh flat-leaf parsley
1 teaspoon chopped garlic
Kosher salt
1/2 cup coarsely grated Parmesan
1/2 cup extra-virgin olive oil
1/2 cup chopped roasted red peppers
Directions
- Put the pine nuts in a food processor and pulse until finely ground. Add the parsley, garlic and 1/4 teaspoon salt and pulse until finely chopped. Add the Parmesan and pulse to combine. With the motor running, slowly stream in the olive oil and process until combined. Transfer to a bowl and top with the roasted peppers.