• By Dana Sparks

Making Mayo’s Recipes: Roasted red pepper pesto

July 11, 2019
a white bowl of roasted red pepper pesto with a spoon in it

Traditional pesto is made with basil and pine nuts, but you can experiment with many variations. This one's a winner!

Each Thursday, one of the more than 100 video recipes from the Mayo Clinic Healthy Living Program is featured on the Mayo Clinic News Network — just in time for you to try over the weekend. You also can have the recipes delivered via the Mayo Clinic App.

These recipes are created by the executive wellness chef and registered dietitians at the Mayo Clinic Healthy Living Program. Find more recipes and other healthy living insights on the Mayo Clinic App.

Journalists: Broadcast-quality video (1:02) is in the downloads at the end of the post. Please "Courtesy: Mayo Clinic News Network."

Serves 12

4 red bell peppers
3 cups fresh basil leaves
3 tablespoons pumpkin seeds
3 tablespoons grated Parmesan cheese
1 tablespoon olive oil
1 teaspoon garlic
½ teaspoon kosher salt

Heat grill. Place the whole peppers on direct heat. Turn peppers as the outer skin blackens. When the majority of the skin is black, remove peppers from heat and place in a bowl. Cover with plastic wrap and set aside to cool.

Peel the cooled peppers. In a food processor, combine peeled peppers with the remaining ingredients. Process until mixture is smooth and resembles a pesto.

Nutritional information per ¾ cup: 45 calories; 3 g total fat; 1 g saturated fat; 0 g transfat; 1 g monounsaturated fat; 1 mg cholesterol; 104 mg sodium; 4 g total carbohydrate; 1 g dietary fiber; 2 g total sugars; 2 g protein.