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Roasted Yellow Pepper Pesto

photo: Scott Phillips

Yield: about 2 cups

The smoky but bright flavor of charred peppers complements grilled lamb chops or other grilled meat.


  • 1-1/2 lb. yellow bell peppers (3 to 4, depending on size) or 2 cups jarred roasted peppers
  • 1-1/2 oz. Parmigiano-Reggiano or Grana Padano, coarsely grated (about 1/2 cup)
  • 1/2 cup olive oil
  • 1/4 cup sliced or slivered almonds
  • 1 small clove garlic
  • Kosher salt
  • 1/3 packed cup fresh flat-leaf parsley, coarsely chopped (about 1/2 oz.)

Nutritional Information

  • Nutritional Sample Size 1/4 cup
  • Calories (kcal) : 180
  • Fat Calories (kcal): 150
  • Fat (g): 17
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 11
  • Cholesterol (mg): 5
  • Sodium (mg): 170
  • Carbohydrates (g): 6
  • Fiber (g): 1
  • Sugar (g): 2
  • Protein (g): 3


  • If using fresh peppers, roast over a gas burner, on a hot grill fire, or on a foil-lined baking sheet under the broiler, turning with tongs, until blackened or blistered all over, 6 to 10 minutes. Immediately put in a bowl, cover, and let steam for 15 minutes. Once cool, remove the skins, then split open and remove the stems, seeds, and ribs.
  • Transfer the peppers to a food processor, and add the cheese, oil, almonds, garlic, and 1/2 tsp. salt. Process until smooth, 2 to 3 minutes. Add the parsley, and pulse until combined but with some green flecks, 4 to 6 times. Use right away, or cover and refrigerate.


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