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Roasted Red Pepper Pesto
- 5 large red bell peppers, roasted, skinned, seeded, and halved
- 2 canned chipotle chiles in adobo, with 1 tablespoon sauce for a slightly smoky flavor (optional)
- 6 large garlic cloves, minced
- 5 cooked garlic cloves from Garlic Confit (optional but highly recommended)
- ¾ cup toasted pine nuts
- 1 cup Garlic Confit Oil or extra virgin olive oil, plus more as needed
- Freshly ground black pepper to taste
- 1 cup freshly grated Parmigiano-Reggiano cheese
- Kosher or sea salt
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 207kcal (10%)|
|Total Fat 20g (30%)|
|Saturated Fat 3g (16%)|
|Cholesterol 6mg (2%)|
|Total Carbohydrate 5g|
|Dietary Fiber 1g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|