Roasted Red Pepper and Parsley Pesto

Roasted Red Pepper and Parsley Pesto

4.9 55 rating

Prep. 5 min

Total 5 min

460 g

Ingredients

Parmesan cheese cut in pieces
50 g
roasted red peppers, preserved drained
280 g
fresh parsley cut in pieces
25 - 30 g
cashew nuts unsalted
80 g
garlic clove
1
olive oil
30 g
fine sea salt
½ tsp

Difficulty

easy

Nutrition per 460 g

Sodium 1666 mg

Protein 36.3 g

Calories 4204 kJ / 1004.8 kcal

Fat 78.8 g

Fibre 9.2 g

Saturated Fat 18.6 g

Carbohydrates 45.3 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30-day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Demo Recipe Cards 52 Recipes
UK and Ireland

When in Rome... 11 Recipes
UK and Ireland

You might also like...

Celeriac Remoulade

No ratings

Smoky Paprika Tomato Dip

5 min

Mushroom and Autumn Vegetable Bruschetta

24 h

Freekeh Risotto with Mixed Mushrooms and Sage

1 h 30 min

Roasted Parsnip and Chestnut Pâté

2 h 45 min

Creamy Sun-dried Tomato and White Bean Dip

10 min

Bruschetta with White Bean Purée and Gremolata - Bruschetta con crema di fagioli bianchi e gremolata

20 min

Pasta alla Puttanesca

35 min

Red Pesto

10 min

Beetroot Houmous

15 min

White Bean and Feta Dip

5 min

Best Basic Houmous

5 min