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Roasted Grilled Bell Peppers With Macadamia Pesto

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Ingredients
  Red bell peppers 2
  Green bell peppers 2
  Yellow bell peppers 2
  Olive oil 190 Milliliter
  Fresh chopped basil 250 Milliliter
  Minced garlic cloves 2 Clove (10 gm)
  Chopped roasted salted macadamia nuts 250 Milliliter
  Freshly grated parmesan cheese 60 Milliliter
Directions

Place the peppers on a baking sheet and roast in a preheated 400°F (200°C) oven until the skins blister.
Place in a paper bag and allow to steam for 20 minutes.
Remove from bag and peel away the skin.
Cut into quarters, remove seeds.
In a food processor or blender, blend 1/4 cup (60 ml) of oil, basil, garlic, nuts and cheese.
With the machine running, slowly pour in the remaining oil.
Grill the quartered peppers over medium heat for 6 minutes.
Place on serving plates and top with sauce.
Serve.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Side Dish
Method: 
Grilling
Restriction: 
Vegetarian
Ingredient: 
Pepper
Preparation Time: 
40 Minutes
Cook Time: 
30 Minutes
Ready In: 
70 Minutes
Servings: 
6

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 670 Calories from Fat 580

% Daily Value*

Total Fat 67 g102.5%

Saturated Fat 10.7 g53.4%

Trans Fat 0 g

Cholesterol 8.8 mg2.9%

Sodium 242.1 mg10.1%

Total Carbohydrates 16 g5.2%

Dietary Fiber 7.3 g29.3%

Sugars 3.2 g

Protein 10 g19.1%

Vitamin A 76.6% Vitamin C 298.9%

Calcium 23.1% Iron 18%

*Based on a 2000 Calorie diet

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Roasted Grilled Bell Peppers With Macadamia Pesto Recipe