This Roasted Red Bell Pepper Pesto is flavor packed and full of nutrition from the walnuts, red bell peppers, raw garlic, and lemon juice. It is really nice with toasted pita bread, crackers, pasta, crostinis etc. I also recommend trying it on toast for breakfast.
There is so much goodness about roasted peppers and there are so many ways to use them. I especially love the way the house smells after roasting them. My friend Beto once told me that when he was a kid, he was embarrassed by the smell when his friends came over to his house and his mom would be roasting them. I totally remember smelling them at different friends houses and I loved it. Now roasted peppers are everywhere, thank god because I don’t know what the world would be like without roasted peppers in my life.
Roasted Red Bell Pepper Pesto Recipe:
Approx. 1 1/2 cups
- 1 Medium Red Bell Peppers – roasted
- 1 Cups Raw Walnuts – toasted
- 1/4 Cup Toasted Walnut Oil
- 3/4 Cup Aged Asiago Cheese – finely shredded
- 2 Cloves Garlic – minced
- 1 Tablespoons Fresh Squeezed Lemon Juice (about 1/2 Lemon)
- 2 Teaspoons Balsamic Vinegar
- 1 Teaspoon Sweet or Hot Paprika
- 1/2 Teaspoon Sea Salt or to taste
- Dash of Black Pepper
Preheat oven to 375°F
Spread out the walnuts on a baking sheet.
Toast walnuts until they start to brown and smell toasted about 7 to 10 minutes.
Make sure and check them frequently so they don’t burn. Cool completely.
Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half, remove the seeds and stems.
Put everything in a bowl of a food processor or blender and puree.
Serve or refrigerate.
Red Bell Peppers are matured green bell peppers and have more nutrition as they mature. They are super high in vitamin A which helps to support healthy eyesight, especially night vision and are extremely high in vitamin C, so much so they have twice as much as an orange which makes it really good for the skin. Red peppers are one of the highest veggies in lycopene and have been successfully tested in the prevention of many cancers. They have a good source of the antioxidant mineral manganese and B-complex and vitamin E. They help reduce ‘bad’ cholesterol, helps controls diabetes and helps reduce pain. They are also a good source of fiber, folate, vitamin K, molybdenum and manganese.