Roasted Red Pepper Pesto

Yield: 6 servings  |  Prep Time: 5 minutes  |  Cook Time: 12 minutes


  • 3-4 Fresh Roasted Red Peppers (roast with S&P, minced garlic, olive oil)
  • 1/4 cup packed fresh basil leaves (10-15 leaves)
  • 2 cloves garlic, peeled
  • 1/2 cup parmesan cheese
  • 1/2 cup finely chopped walnuts
  • 1/4 cup olive oil


  1. Pulse the walnuts in a food processor. Pulse the roasted red peppers, fresh basil, in a food processor until finely chopped.
  2. Add the parmesan cheese, chopped walnuts, olive oil, and 1/2 tsp. salt to the food processor, Pulse to combine. Salt and Pepper to taste.

One thought on “Roasted Red Pepper Pesto

Leave a Reply to Roasted Pepper Pesto Pasta Salad | colleen's nutrition Cancel reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: