Set a grill to high heat. Grill the red bell peppers until the skins have blackened. Remove them from the heat and put them in a small bowl. Cover the bowl and let them steam. Cool them from 10 minutes to 1 hour, then carefully remove the skin and seeds. Do not rinse them with water.
Add the roasted peeled peppers, basil, garlic, cheese, nuts, red pepper flakes, anchovy paste, salt and pepper to a food processor. Pulse until fully combined. Gradually add in the olive oil while the processor is running and adjust seasonings, if necessary. Refrigerate the pesto until ready to use.
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|Serving Size: 1 Serving (568g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 315 (62%)|
|Amt Per Serving||% DV|
|Total Fat 35g||47 %|
|Saturated Fat 6.5g||33 %|
|Monounsaturated Fat 15.5g|
|Polyunsanturated Fat 9.1g|
|Cholesterol 19.3mg||6 %|
|Sodium 1005.8mg||35 %|
|Potassium 1261.1mg||33 %|
|Total Carbohydrate 35.7g||11 %|
|Dietary Fiber 11.5g||46 %|
|Sugars, other 24.2g|
|Protein 16.7g||24 %|
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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: 512
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