Mediterranean Diet Roasted Red Pepper Pesto

Bright, smoky, and bursting with Mediterranean flair, this Roasted Red Pepper Pesto is a flavorful twist on the classic pesto recipe. Made with fire-roasted red bell peppers, toasted pine nuts, fresh basil, and a hint of zesty lemon juice, this recipe offers a velvety texture and a vibrant red hue that's as captivating as its taste. Infused with heart-healthy extra virgin olive oil and a touch of garlic, this pesto aligns perfectly with the principles of the Mediterranean diet, making it a wholesome and nutritious addition to your meals. Whether you choose to omit or include the optional Parmesan cheese, this versatile sauce is perfect for tossing with pasta, spreading on sandwiches, or drizzling over roasted vegetables. Ready in just 45 minutes, it's an easy-to-make, crowd-pleasing condiment that promises to elevate your dishes while offering a healthy, Mediterranean-inspired flair.

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 8

Ingredients

• 3 large Red bell peppers
• 0.25 cup Pine nuts
• 2 medium Garlic cloves
• 0.5 cup Extra virgin olive oil
• 1 cup (packed) Fresh basil leaves
• 2 tablespoons Lemon juice
• 0.5 teaspoon Sea salt
• 0.25 teaspoon Black pepper
• 0.25 cup, grated Parmesan cheese (optional)

Directions

Step 1

Preheat your oven to 450°F (230°C).

Step 2

Start by rinsing the red bell peppers under cool water. Pat them dry with a kitchen towel.

Step 3

Place the whole peppers on a baking sheet and roast them in the oven for 25-30 minutes, turning occasionally, until the skin is charred and blistered on all sides.

Step 4

Remove the peppers from the oven and immediately transfer them to a bowl. Cover the bowl tightly with plastic wrap and let them steam for about 10 minutes. This process makes the skins easier to peel off.

Step 5

While the peppers are steaming, toast the pine nuts. In a small skillet over medium heat, add the pine nuts and toast for about 3-4 minutes, stirring frequently, until they’re golden brown. Remove from heat and let them cool.

Step 6

Once the peppers have steamed, remove the skins, stems, and seeds. Set the roasted pepper flesh aside.

Step 7

In a food processor, add the roasted peppers, toasted pine nuts, garlic cloves, olive oil, basil leaves, lemon juice, sea salt, and black pepper.

Step 8

Pulse the mixture until it reaches a smooth but slightly chunky consistency. If using, add in the grated Parmesan cheese and pulse a few more times to combine.

Step 9

Taste and adjust seasoning if necessary, adding more salt, pepper, or lemon juice to your liking.

Step 10

Transfer the pesto to a jar or airtight container and refrigerate. It can be stored for up to 1 week in the refrigerator.

Nutrition Facts

Serving size	(829.7g)

Amount per serving	% Daily Value*
Calories	1623.6

Total Fat 151.7g	0%
Saturated Fat 27.8g	0%
Polyunsaturated Fat 11.5g
Cholesterol 53.4mg	0%
Sodium 2017.3mg	0%
Total Carbohydrate 45.5g	0%
Dietary Fiber 14.1g	0%
Total Sugars 21.7g
Protein 33.0g	0%

Vitamin D 12.8IU	0%
Calcium 801.1mg	0%
Iron 5.6mg	0%
Potassium 1572.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 81.3%

Protein: 7.9%

Carbs: 10.8%