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Roasted Red Pepper and Parsley Pesto

Roasted Red Pepper and Parsley Pesto
4.9 57 ratings
Prep. 5min
Total 5min
460 g
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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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