Roasted Grilled Bell Peppers With Macadamia Pesto
|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|
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.
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