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Add a photoServings: 1
Ingredients
- 3 x fresh red Anaheim chiles, roast, peel & seed
- 3 sm red bell peppers, quartered
- 1/2 c. pine nuts
- 1/4 c. extra virgin olive oil
- 1 tsp salt
- 1/2 tsp grnd white pepper
Directions
- Place all ingredients in a food processor fitted with a steel blade and process till the mix is finely minced. Chill till ready to serve. You can also freeze this, but it must be eaten immediately after it is thawed.
- Yield: Approx. 2 c.
- SERVING SUGGESTIONS: Place a little of the red chile pesto on a piece of dark bread and serve as an hors d'oeuvre, or possibly serve with pasta for a once-a-year treat. Or possibly freeze and enjoy all year round.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 295g | |
| Calories 886 | |
| Calories from Fat 780 | 88% |
| Total Fat 90.12g | 113% |
| Saturated Fat 10.07g | 40% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2335mg | 97% |
| Potassium 709mg | 20% |
| Total Carbs 18.46g | 5% |
| Dietary Fiber 6.0g | 20% |
| Sugars 9.52g | 6% |
| Protein 9.03g | 14% |
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