Roasted Red Pepper and Parsley Pesto

Roasted Red Pepper and Parsley Pesto

4.9 57 ratings

Prep. 5min

Total 5min

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

Fiber 9.2 g

Saturated fat 18.6 g

Carbohydrates 45.3 g

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