Wednesday, March 26, 2014

Roasted Red Pepper Pesto

Roasted Red Pepper Pesto
adapted from "sweet pepper hemp pesto" by Brendan Brazier in the Thrive Diet 2007

2 cloves garlic
2 roasted red peppers, seeded
1/2 C fresh basil
1.5 Tbsp Parmesan cheese
1.5 Tbsp sesame seeds
2 Tbsp hemp seeds
2 Tbsp olive oil
salt to taste

1. Combine all ingredients in a blender and process until smooth. 
2. If desired, heat gently in a saucepan. 
3. Use as a pizza sauce, a dipping sauce, a topping for burgers, a pasta sauce or a topping for meat, fish or veggies. 
4. Store left overs in the fridge

Nutritional Information for 1 serving (serves 8):

cal 65
fat 5.6 g
  sat fat 0.9 g
carbs 2 g
  fiber 0.8 g
  sugar 1.7 g
protein 1.8 g

No comments:

Post a Comment