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Nutrition Facts
Serving Size 1 (206g) Recipe makes 4 servings
Calories 106
Calories from Fat 63		(59%)
Amount Per Serving		%DV
	Total Fat 7.1g	10%
	Saturated Fat 1.0g	5%
	Monounsaturated Fat 4.9g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 6mg		0%
Potassium 370mg		10%
Total Carbohydrate 10.9g		3%
	Dietary Fiber 3.3g	13%
	Sugars 5.0g
Protein 2.0g		4%
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Roasted Green Pepper Pesto

Recipe #391106 | 15 min | 15 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: Shire Born
Sep 21, 2009

Adapted from the On The Farm column by Dean Mullis of Laughing Owl Farm in Albemarle NC. I make this in the summer when peppers are in season and freeze it for winter use. This is a very easy, versatile recipe that you should at least double. The uses for this recipe are endless. Two of our favorite ways are on a summer tomato sandwiches and spread on crackers with fresh goat cheese.

SERVES 4 -6 (change servings and units)

Ingredients

6-8 green bell peppers
1-2 hot pepper
5-6 garlic cloves
1-2 tablespoon lemon juice
2-3 tablespoons olive oil
salt and pepper

Directions

1
Cut peppers into quarters and spray lightly with olive oil. Roast under a high broiler for 8 minutes, or until blackened. Place in a paper bag and leave for 5 minutes. Peel.
2
Meanwhile, seed and roughly chop hot peppers. Roughly chop garlic.
3
Place roasted peppers, hot peppers, garlic and lemon juice in food processor and blend.
4
Slowly pour in olive oil while the processor is running, until pesto is desired consistancy. Salt and pepper to taste and slather onto crackers with goat cheese.