Try this Red Capsicum Pesto recipe, or contribute your own.
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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