Roasted red pepper pesto

Dietician's Tip

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


  • 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
  • 1/2 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.

Serving Information

Serves 12

Nutritional analysis per serving

Calories: 45
Total carbohydrate: 4 g
Cholesterol: 1 mg
Dietary fiber: 1 g
Monounsaturated fat: 1 g
Protein: 2 g
Saturated fat: 1 g
Serving size: 1/4 cup
Sodium: 104 mg
Total fat: 3 g

DASH Eating Plan Servings

Vegetables: 1

Diabetes Meal Plan Choices

Nonstarchy vegetables: 1

Mayo Clinic Healthy Weight Pyramid Servings

Fats: 1/2

Last Updated Apr 23, 2016

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