ROASTED RED PEPPER AND PESTO DIP
Swirl in some basil pesto sauce to make perfectly creamy Roasted Red Pepper and Pesto Dip! Prep time for this tasty pesto dip is only 10 minutes.
Provided by My Food and Family
Categories Chips and Snacks
Time 2h10m
Yield 36 servings, 2 Tbsp. dip and 16 crackers
Number Of Ingredients 5
Steps:
- Mix pesto and half the cream cheese spread in medium bowl. Stir in half the sour cream.
- Spoon remaining cream cheese spread into separate medium bowl. Add peppers; mix well. Stir in remaining sour cream. Refrigerate both dips 2 hours.
- Spoon dips alternately into serving bowl; swirl with knife. Serve with crackers.
Nutrition Facts : Calories 200, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
ROASTED RED PEPPER & PESTO DRESSING
Add texture to your meal by keeping this roasted red pepper & pesto dressing chunky. It works beautifully with our barbecued fish with lemon & rosemary
Provided by Barney Desmazery
Categories Condiment
Time 20m
Number Of Ingredients 4
Steps:
- While the coals of the barbecue are burning hot, char the peppers, turning frequently using metal tongs until blistered and evenly blackened (see tip below for charring indoors). Remove to a bowl, cover with a plate and set aside to cool completely - this will create steam, which softens the flesh and makes the skin easier to remove.
- Gently rub the peels off the peppers and remove the seeds. Finely chop the flesh on a board, then scrape back into the bowl along with any juices. Mix in the pesto or basil, olive oil and vinegar, and season well. Can be made up to two days ahead and chilled until needed. Remove from the fridge 1 hr before serving. Spoon over the fish and veg.
Nutrition Facts : Calories 135 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.03 milligram of sodium
ROASTED RED PEPPER & PARSLEY PESTO WITH PENNE
Try a new take on pesto and blend red peppers, cashew nuts and parsley then serve spooned through hot pasta
Provided by Good Food team
Categories Dinner
Time 15m
Number Of Ingredients 7
Steps:
- Cook the pasta following pack instructions. Meanwhile, put the peppers, parsley, nuts, garlic and olive oil in a small food processor or mini chopper, and whizz to a pesto consistency. Season and mix in the Parmesan.
- Drain the pasta and return to the pan with the pesto. Stir and gently heat for 1 min, then sprinkle with a little more chopped parsley and serve.
Nutrition Facts : Calories 495 calories, Fat 21 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 20 grams protein, Sodium 0.3 milligram of sodium
ROASTED RED PEPPER DRESSING
This is a sweet and tangy vinaigrette that can be used on salads, meats, and grilled vegetables.
Provided by Sarah Agrella
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 25m
Yield 16
Number Of Ingredients 5
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil.
- Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Transfer the roasted peppers to a blender or food processor. Add the red wine vinegar, olive oil, and salt; process until smooth.
Nutrition Facts : Calories 137.8 calories, Carbohydrate 2.6 g, Fat 14.1 g, Fiber 0.4 g, Protein 0.3 g, SaturatedFat 2 g, Sodium 146.2 mg, Sugar 1 g
PASTA SALAD WITH ZESTY PESTO AND PAN-ROASTED PEPPERS
Pesto and pan-roasted red peppers give this quick-to-make pasta salad vibrant color and flavor. Sprinkle with Parmesan and serve your happy crowd.
Provided by My Food and Family
Categories Home
Time 30m
Yield 8 servings, 1 cup each
Number Of Ingredients 5
Steps:
- Cook and stir peppers in large nonstick skillet on high heat 7 min. or until crisp-tender; cool.
- Meanwhile, cook pasta as directed on package, omitting salt. Rinse with cold water; drain. Place in large bowl.
- Mix pesto and dressing. Add to pasta along with the peppers; mix lightly. Top with cheese.
Nutrition Facts : Calories 290, Fat 7 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 10 g
ROASTED RED PEPPER PESTO
This fabulous Pesto makes about 2 cup, enough sauce for 1 pound cooked pasta. Such a deep flavor and rich flavor. This is a treat for the tastebuds! I found this great recipe in the Cooks Illustrated "The Best Light Recipe" book. The pesto can be covered with a sheet of plastic wrap pressed flush against it's surface and refrigerated for up to 3 days. Enjoy!
Provided by MelvinsWifey
Categories Peppers
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Toast the garlic in a small skillet over medium heat, shaking the pan occasionally, until the color of the cloves deepens slightly, about 7 minutes.
- Transfer the garlic to a plate to cool, then peel the cloves and mince.
- Process the garlic, peppers, parmesan, ricotta, shallot, parsley, thyme, oil, and 1/2 teaspoon salt in a food processor until smooth, about 30 seconds, stopping to scrape down the sides of the bowl as needed.
- Transfer the mixture to a small bowl and season with salt and pepper to taste.
- Serve with your choice of al-dente pasta!
Nutrition Facts : Calories 143.2, Fat 10.4, SaturatedFat 3, Cholesterol 11, Sodium 1780.6, Carbohydrate 8, Fiber 1.7, Sugar 0.2, Protein 5.9
ROASTED RED PEPPER DRESSING
From Southern Living. I haven't tried this one yet, but it sounds good. They paired it with a salad of mixed greens, cucumber, and red onion, but I can think of lots of other uses for it, too.
Provided by JeriBinNC
Categories Salad Dressings
Time 10m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 4
Steps:
- Blend all ingredients in blender or food processor till smooth.
Nutrition Facts : Calories 30.6, Fat 0.2, SaturatedFat 0.1, Cholesterol 0.8, Sodium 872, Carbohydrate 4.8, Fiber 0.4, Sugar 3.1, Protein 2.7
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