Roasted Red Pepper Pesto

The peacan flavour infuses with the smoky red pepper taste to produce a delicious spread!

Ingredients:
2 roasted sweet red peppers, peeled, seeded, cored
2 tsp (10 mL) balsamic or red wine vinegar
1/4 cup (50 mL) toasted pecan pieces
2 tbsp (25 mL) freshly grated Parmesan cheese
Pinch each salt and pepper

Preparation:
In food processor or blender, purée red peppers with vinegar until smooth. Add toasted pecan pieces, Parmesan cheese, salt and pepper; pulse to chop. (Pesto can be refrigerated in airtight container for up to 2 days.)

Nutritional Info
Per 1 tbsp (15 mL): about -
cal 27
pro 1 g
total fat 2 g
sat. fat trace
carb 2 g
fibre trace
chol 1 mg
sodium 20 mg
% RDI: -
calcium 2%
iron 1%
vit A 7%
vit C 55%
folate 2%