Bell Pepper Pesto with Purple Basil
What to do with jar of bell peppers? Turn it into a simple pesto recipe that is easy to make.
Equipment
- Food Processor
Ingredients
- 2 Tbsp pine nuts
- 2 cups purple basil lightly packed
- 1 tsp salt Adjust to taste
- 3 Tbsp extra virgin olive oil
- 8 oz bell pepper strips ½ of a 16oz jar or 1 cup or roasted bell peppers
Instructions
- Roast the pine nuts stove top. Roast for about 1 minute to bring out the natural oils and flavors.
- In a food processor, blend half of the basil first
- Add the remaining basil, roasted pine nuts, salt and extra virgin olive oil
- Scrap down the sides of the processor
- Blend until it's a pesto consistency
- Add the bell pepper strips and blend until pureed.
Video
Notes
*** CALORIES INFORMATION IS APPROXIMATE. CONSULT A HEALTHCARE PROFESSIONAL FOR MORE DETAILED INFORMATION.
- Pine nuts can be used sparingly on a keto diet.
- You can use the bell pepper strips or the big bell pepper pieces that come in a jar.
- Make sure you wash the jarred bell pepper because it comes with other flavors like vinegar, etc.
- This is a vegan pesto recipe, but you can always make it vegetarian by adding fresh Parmesan. You can also add a tsp of ground flax seed.
- Tranfer it to a glass jar after you have made it. Storing it in a glass jar will keep it fresh longer
- You can also freeze it and it will last for 6 months.
- If you don't have pine nuts, you can use almonds or walnuts. Make sure to grind them first.
- I always like to blend half of the basil first. This way, I can be sure that it will be blended evenly. It's not important step, but I like doing it that way.
- Sometimes, I will make it spicy by adding red pepper flakes or a spicy pepper in it.