Try this Red Capsicum Pesto recipe, or contribute your own. "Olive oil" and "Parmes" are two tags used to describe Red Capsicum Pesto.
Cook 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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