Roasted Red Bell Pepper Pesto with Almonds

4
Serves
313
Calories
18
Nutrients
17
Vitamins

Ingredients

1/4 cup almonds
4 cloves garlic
2 cups fresh basil chopped
2 tablespoons lime juice
2 tablespoons olive oil

Cooking Instructions

1. Place the bell pepper over an open flame and char the skin. wash skin and seed from the bell pepper. Pat dry.

2. Place the almonds and garlic into a food processor and pulse to resemble coffee grounds. Add the remaining ingredients and puree smooth. Season to taste. Refrigerate in a sealed container until ready to use.

Will keep [1] week in the fridge.

Serving Size: 1/4 cup

Nutrition Information

Number of Servings: 4

Calories
313
Protein
12 g
Total Carbohydrate
47 g
Dietary Fiber
21 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
8 g
Total Fat
14 g
Saturated Fat
1 g
Monounsaturated Fat
9 g
Polyunsaturated Fat
2 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
1 g
Omega-6 Fatty Acid
2 g
Percent Calories from Protein
13 %
Percent Calories from Carbohydrate
52 %
Percent Calories from Fat
35 %

Vitamin A
5099 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
1 mg
Vitamin B3 - Niacin
5 mg
Vitamin B6
1 mg
Vitamin B12
0 mcg
Vitamin C
553 mg
Vitamin D
0 IU
Folate
173 mcg
Vitamin E
5 IU
Pantothenic Acid
0 mg
Calcium
810 mg
Iron
18 mg
Phosphorus
268 mg
Potassium
2180 mg
Sodium
207 mg
Zinc
3 mg