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Ingredients
- 2 red bell peppers
- 12 cup California Sun-Dry Sun-Dried Tomato Pesto or Spread
- 2 tbsp. each: extra-virgin olive oil and white balsamic vinegar
- 1/2 tsp. sea salt
- Pinch crushed red pepper
- 3 cloves garlic
- 1/4 cup torn fresh basil leaves
Directions
- Grill peppers over medium-high heat for 6-8 minutes or until skin is charred turning frequently. Place in a paper bag and fold over top; let stand for 5 minutes. Rub off skin and remove stem and seeds.
- Place in a food processor with remaining ingredients except basil; puree until smooth. Add basil and pulse on and off to chop.
- Serve with Primizie Crispbreads or rustic baguette slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 518g | |
| Recipe makes 6 servings | |
| Calories 804 | |
| Calories from Fat 373 | 46% |
| Total Fat 87.7g | 110% |
| Saturated Fat 15.92g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 265mg | 88% |
| Sodium 3613mg | 151% |
| Potassium 584mg | 17% |
| Total Carbs 22.49g | 6% |
| Dietary Fiber 2.1g | 7% |
| Sugars 4.41g | 3% |
| Protein 85.67g | 137% |
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