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Deb's Red Pepper Pesto


"This is a great summer recipe when basil and fresh corn is abundant! It is quick and easy and perfect to bring to a summer gathering."
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20 m servings 86 cals
Original recipe yields 10 servings

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  1. Place basil in a food processor.
  2. Coat the bottom of a skillet with about 1 teaspoon olive oil and heat over medium; cook and stir garlic until lightly browned, 2 to 3 minutes. Add cooked garlic to basil.
  3. Heat a separate skillet over medium-high heat; add pine nuts and cook until toasted and fragrant, 3 to 5 minutes. Add toasted pine nuts and roasted red bell pepper to basil mixture.
  4. Process basil mixture until evenly combined and chunky.
  5. Mix lemon juice, balsamic vinegar, Parmesan cheese, salt, and pepper into red bell pepper mixture; process, adding the 3 tablespoons olive oil a little at a time, until desired consistency is reached. Add corn and process just until mixed.


  • Cook's Notes:
  • This is great as a pasta salad with tortellini. I often add asparagus and cooked fresh corn to the pasta salad. Also great with chicken or fish.
  • Roasted yellow or orange bell peppers can replace the roasted red bell pepper, if desired.

Nutrition Facts

Per Serving: 86 calories; 7.7 g fat; 2.9 g carbohydrates; 2.3 g protein; < 1 mg cholesterol; 255 mg sodium. Full nutrition

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Great, easy recipe for a healthy and tasty pesto. I followed the recipe as written, though added a touch more parmesan. This pesto is great on veggies, crackers, corn chips... and I will be usin...