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H3 Recipe: Red Pepper Pesto

Red Pepper Pesto

You’ve asked for it, so here it is! 

Chef’s Note:  This sauce not only is great over chicken (as shown above), beef, fish fillets, served over whole wheat pasta, but you can also serve it as a dip for pita chips.  When preparing a pasta dish, follow these instructions:  precook pasta, add sauce to sauté pan to warm and then toss in pasta and voila!

INGREDIENTS:

            1 Tbsp.            Olive oil

            1 tsp.               Garlic, minced

            1 cup               Basil leaves, fresh

            28 oz.              Roasted red peppers canned

            3 Tbsp.            Parmesan cheese, real, grated

            3 Tbsp.            Pine nuts

            ½ tsp.              Salt, kosher

PREPARATION:

Place all ingredients in food processor.  Process until all ingredients are about the same size.

 

                                    Number of servings:             36

                                    Serving size:                           1 Tbsp.

                                    Calories:                                 25

                                    Fat grams:                              1.5

 

Find the recipe for Pita Chips here.

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