Red Bell Pepper Pesto

Written by 

The Canyon Ranch Kitchen

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Nutrition Information (per serving)

calories 

40

protein 

3 g

sodium 

245 mg

carbohydrates 

3 g

fat 

2 g

fiber  

1 g

cholesterol 

5 mg

Servings 

8 (2 Tbsp ea.)

Ingredients 

1 lg red bell pepper
12 garlic cloves
1 cup packed basil
½ cup grated Parmesan cheese
½ tsp sea salt
3 Tbsp water

Instructions 

1. Preheat oven to 400F. Cut bell pepper into 1-inch pieces. Place on baking sheet with garlic cloves. Roast in oven for about 20 minutes or until well browned.
2. Place in food processor with basil, cheese and salt. Blend, adding a tablespoon of water at a time. Puree until smooth.

About the author 

All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein

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