The name says it all. This must-have appetizer and spread brings color to any occasion.
Easy Roasted Red Pepper Pesto
(Makes 1 cup)
- 2 jars (7-ounce) roasted red peppers
- 2-3 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt, if desired
In strainer, drain red peppers and pat dry. In food processor fitted with metal wing blade, combine peppers, chili powder, garlic and onion powders, and salt; process until smooth, about 15 seconds. Spoon into serving dish. Serve as a dip with sliced raw vegetables or spread on your favorite sandwich.
Per serving: 2 tablespoons
Fat: 0.4 g
Cholesterol: 0 mg
Sodium: 148 mg
Carbohydrate: 3.2 g
Protein: 0.4 g
This week’s featured recipe is from The Saturday Evening Post Antioxidant Cookbook by Cory SerVaas, M.D.
© 1995 The Saturday Evening Post Society. All rights reserved.
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