Red capsicum pesto

Yield: 1 servings

Measure Ingredient
2 \N Red capsicum
2 \N Cloves Garlic
2 tablespoons Pine nuts
2 tablespoons Olive oil
2 tablespoons Grated Parmesan

Cook capsicum in oven until skin is black. Remove from oven and put into a plastic bag so they can sweat. After about ½ hour remove and peel off skin.

Fry pinenuts until golden in a little of the oil. Drain on paper.

Add pine nuts, capsicum, garlic and parmesan to blender. Blend and slowly add olive oil until it forms a good paste.

Serve with Bow-tie pasta. You can also stir spinach through pasta, add pesto and heat through.

Converted by MC_Buster.

Per serving: 345 Calories (kcal); 36g Total Fat; (90% calories from fat); 4g Protein; 4g Carbohydrate; 0mg Cholesterol; 2mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; ½ Vegetable; 0 Fruit; 6½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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