Roast Red Pepper and Parsley Pesto
TM6 TM5 TM31

Roast Red Pepper and Parsley Pesto

4.9 (23 ratings)

Ingredients

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

Nutrition
per 1 Total recipe
Calories
4427 kJ / 1058 kcal
Protein
40 g
Carbohydrates
29.4 g
Fat
86.7 g

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