Preheat the oven to 350 degrees F. Put the nuts on a baking sheet and toast until fragrant, about 10 minutes. Let cool.
Roast the peppers either over a flame or under the broiler. Peel the skin, remove the seeds and membranes then roughly chop the remaining pepper.
Put the nuts into a processor and finely chop. Add pepper, vinegar and shallots to the bowl and process until smooth. While the processor is running, drizzle the oil into the bowl. Season with salt and pepper and serve.
Each (2 Tbs) serving contains an estimated:
Cals:44, FatCals: 32, TotFat: 3.5g
SatFat: 0g, PolyFat: 1g, MonoFat: 3g
Chol: 0g, Na: 49mg, K: 67mg
TotCarbs: 4g, Fiber: 1g, Sugars: 1g
NetCarbs: 3g, Protein: 1g
Adapted from recipe by: Chef Ellie Krieger
I served this on grilled romaine lettuce hearts.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (27g)|
|Recipe Makes: 8|
|Calories from Fat: 31 (69%)|
|Amt Per Serving||% DV|
|Total Fat 3.4g||5 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 2.1g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 37.4mg||1 %|
|Potassium 86.7mg||2 %|
|Total Carbohydrate 2.7g||1 %|
|Dietary Fiber 1.1g||5 %|
|Sugars, other 1.6g|
|Protein 1.5g||2 %|
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: 45
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.