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Photos of Roasted Red Pepper & Pesto Dressing Recipe
How To Make Roasted Red Pepper & Pesto Dressing
Who says vegetarians don’t get to enjoy savory meals? A taste of these authentic vegetarian recipes will make you change your mind. So, you just might want to go vegetarian after your first bite.
Serves:
Ingredients
- 2 large red bell peppers
- 1/4 cup pesto sauce
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
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Preheat the oven to 425°F (220°C). Place the red bell peppers on a baking sheet and roast for 20 minutes, until the skin is charred and blistered.
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Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let them steam for 10 minutes. This will make it easier to remove the skin.
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Once the peppers are cool enough to handle, peel off the skin and discard. Cut the peppers into small pieces.
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In a blender or food processor, combine the roasted red peppers, pesto sauce, olive oil, balsamic vinegar, minced garlic, salt, and pepper. Blend until smooth and creamy.
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Taste and adjust the seasoning if needed. If the dressing is too thick, you can add a splash of water to thin it out.
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Transfer the dressing to a jar or airtight container and refrigerate for at least 1 hour to let the flavors meld together.
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Serve the roasted red pepper & pesto dressing drizzled over salads, grilled vegetables, or as a dip for breadsticks.
Nutrition
- Calories : 110kcal
- Total Fat : 10g
- Saturated Fat : 2g
- Cholesterol : 1mg
- Sodium : 106mg
- Total Carbohydrates : 3g
- Dietary Fiber : 1g
- Sugar : 2g
- Protein : 1g
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