Recipe: Easy Roasted Red Pepper Pesto

The name says it all. This must-have appetizer and spread brings color to any occasion.

Weekly Newsletter

The best of The Saturday Evening Post in your inbox!

SUPPORT THE POST

The name says it all. This must-have appetizer and spread brings color to any occasion.

Easy Roasted Red Pepper Pesto
Easy Roasted Red Pepper Pesto

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
Calories: 19
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.

 

Become a Saturday Evening Post member and enjoy unlimited access. Subscribe now

Recommended

Your email address will not be published. Required fields are marked *