This unique pesto is not only great on pasta but also for a marinade for chicken or fish. Serve alongside hummus with pita and veggies as well!
What you will need
8 oz Roasted Red Peppers
1 cup Fresh Parsley
1/3 cup Roasted Almonds
1 clove Garlic
pinch Black Pepper
1/2 cup Olive Oil
16 oz Spaghetti, optional(Nutritional facts 149 calories, 6.5 g fat, 19.75 g carbohydrates, 3.4 g protein, 3 mg cholesterol, 366 mg sodium)
How to cook
Gather and portion ingredients. Wash parsley.
Add the garlic and almonds to the base of a food processor and blend until it looks like coarse sand.
Add roasted red peppers.
Pick the fresh parsley leaves from the stem and add to the food processor.
Season with a generous pinch of salt and pepper.
Pour in the olive oil.
Blend everything together until smooth and emulsified. Store in an airtight container in the fridge for a few weeks or in the freezer.