Recipe: Easy Roasted Red Pepper Pesto

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
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.