Try this Red Capsicum Pesto recipe, or contribute your own.
Suggest a better descriptionCook capsicum in oven until skin is black. Remove from oven and put into a plastic bag so they can sweat. After about 1/2 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. 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); 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 6 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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Serving Size: 1 Serving (127g) | ||
Recipe Makes: 1 servings | ||
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Calories: 230 | ||
Calories from Fat: 160 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.7g | 24 % | |
Saturated Fat 3.6g | 18 % | |
Monounsaturated Fat 7.9g | ||
Polyunsanturated Fat 4.6g | ||
Cholesterol 11mg | 3 % | |
Sodium 200.9mg | 7 % | |
Potassium 397mg | 10 % | |
Total Carbohydrate 12.3g | 4 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 10.4g | ||
Protein 8.4g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 230
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