Roasted Red Pepper Pesto

  • Yield: 1 cups
  • Prep: 5 mins
  • Cook: 20 mins

You can baste with this sauce as well as serve it alongside grilled flank steak, shrimp, fish and vegetables. Toss some hearty bread on the grill and spread it on that too. Best yet, you can make it ahead and keep in the fridge for up to 3 weeks.


2large red bell peppers
1/2cup chopped walnuts
2cloves garlic, minced
3tablespoons extra-virgin olive oil
1/2teaspoon salt


  1. Preheat broiler.
  2. Cut peppers lengthwise in half; remove seeds. Place peppers cut sides down on foil-lined baking sheet. Broil about 20 minutes, until charred. Cool, remove and discard skins, and cut peppers into wide strips.
  3. Combine peppers, walnuts, garlic, oil and salt in a food processor. Process until blended.

Recipe by Jean Kressy.

Nutritional Info *per serving

  • Calories 210
  • Glycemic Load 0
  • Fat 20g
  • Saturated Fat 2.5g
  • Polyunsaturated Fat 8g
  • Monounsaturated Fat 9g
  • Cholesterol 0mg
  • Sodium 290mg
  • Potassium 240mg
  • Carbohydrate 7g
  • Fiber 3g
  • Sugars 4g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 50%
  • Vitamin C 180%
  • Calcium 2%
  • Iron 4%