Roasted Red Pepper Pesto Recipe

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Ingredients:

Serving

2 cups red bell peppers , roasted peeled stemmed and seeded (about 3 peppers)
2/3 cup hazelnuts, toasted and chopped
1 garlic clove, chopped
1 lemon , zested and juiced
1 tsp cider vinegar
kosher salt & freshly ground black pepper
1/2 cup olive oil
1/4-1/3 cup chives, chopped

Directions:

In a blender, combine peppers, hazelnuts, garlic, lemon juice and lemon zest, cider vinegar, salt and pepper.
Pulse to combine; while still running, drizzle in the olive oil to form an emulsion.
Taste and adjust seasonings and/or consistency (by adding more olive oil).
Stir in chives.
Leftovers should be refrigerated and will be good for about 3 days.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1589.54 Kcal (6655 kJ)
Calories from fat	1431.67 Kcal
		% Daily Value*
Total Fat	159.07g	245%
Sodium	16.53mg	1%
Potassium	1077.24mg	23%
Total Carbs	38.84g	13%
Sugars	19.33g	77%
Dietary Fiber	14.65g	59%
Protein	12.73g	25%
Vitamin C	422.9mg	705%
Vitamin A	9.5mg	315%
Iron	165.7mg	920%
Calcium	140.4mg	14%

Amount Per 100 g
Calories	214.21 Kcal (897 kJ)
Calories from fat	192.93 Kcal
		% Daily Value*
Total Fat	21.44g	245%
Sodium	2.23mg	1%
Potassium	145.17mg	23%
Total Carbs	5.23g	13%
Sugars	2.6g	77%
Dietary Fiber	1.97g	59%
Protein	1.72g	25%
Vitamin C	57mg	705%
Vitamin A	1.3mg	315%
Iron	22.3mg	920%
Calcium	18.9mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.