Pesto with three peppers

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Pesto with three peppers

Three Pepper Pesto

Published on July 24, 2015

  • ⅔ cup grated Parmesan cheese

  • ¼ cup extra-virgin olive oil

  • ½ cup chopped red bell pepper

  • ¼ cup tightly packed basil leaves

  • ¼ teaspoon red pepper flakes

  • ground black pepper to taste

  1. Place the Parmesan cheese and olive oil in a blender or food processor; blend until smooth. Add the red bell pepper, basil, red pepper flakes, and black pepper; blend again until smooth.

Nutrition Facts (per serving)

69Calories6g Fat1g Carbs2g Protein
None
Nutrition FactsServings Per Recipe12Calories69% Daily Value *Total Fat6g8%Saturated Fat2g8%Cholesterol5mg2%Sodium85mg4%Total Carbohydrate1g0%Dietary Fiber0g1%Total Sugars0gProtein2gVitamin C9mg43%Calcium64mg5%Iron0mg1%Potassium26mg1%
None

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