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Ингредиенты
- Â Â This bright red pesto is great with chili, quesadillas, tacos and enchiladas,
- Â Â or possibly try it as a topping for polenta.
- 2 x red bell peppers, quartered, cored and seeded
- 2 x shallots or possibly green onions (white part only), minced
- 1/4 c. blanched, toasted almonds (see note)
- 3 lrg garlic cloves, smashed
- 1/4 c. extra-virgin extra virgin olive oil
- 3 Tbsp. freshly grated parmesan cheese or possibly 1 to 2 ounces goat cheese
- Â Â (about 2 to 4 Tbsp.)
Инструкции
- Place the peppers, shallots or possibly green onions, almonds and garlic in a blender or possibly food processor. Whirl till finely chopped. Add in the oil and cheese, and process till blended.
- Note: To blanch almonds, cover them with boiling water and let them sit a minute or possibly two. Drain. The skins should slip off. To toast nuts, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to scorch them.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 300g | |
| Calories 813 | |
| Calories from Fat 674 | 83% |
| Total Fat 77.23g | 97% |
| Saturated Fat 11.52g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 248mg | 10% |
| Potassium 680mg | 19% |
| Total Carbs 19.61g | 5% |
| Dietary Fiber 7.9g | 26% |
| Sugars 10.13g | 7% |
| Protein 15.65g | 25% |
