Roasted Red Pepper Pesto Dip

More dips, please!

This roasted red pepper pesto is actually more than just a dip! You can use this pesto over pasta, top roasted or sautéed veggies, garnish hummus for extra eye appeal and flavor... the list goes on! Perfect for summer snacking and dining.

I've been really into mediterranean flavors lately - olives to be specific! I can't seem to get enough. This dip really fulfills all those needs and comes together really quickly if you choose to use a jar of roasted red peppers! Add ingredients, blend to your liking, and ENJOY! 

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Roasted Red Pepper Pesto Dip 

Serves: 8-10

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes*

Ingredients

2 cups roasted red bell pepper (approximately 1 12 oz jar)*

1/3 cup walnuts, raw

1 garlic clove

1/4 cup mediterranean olives, pitted

1/4 cup fresh parsley

1/2 tsp red pepper flakes

Zest of 1/2 lemon

Salt, to taste (due to olives)

Fresh ground pepper, to taste

1 TBSP nutritional yeast, optional

Method

Place all ingredients in a food processor. Pulse until a chunky texture forms.

Serve as a dip, as a pesto sauce over pasta, on top of hummus, etc. Use your imagination!

Notes:

*I used a jar of roasted red peppers to make this a quick recipe! You can also roast your own red bell peppers - just add a little more time!

Nutrition: 

Serving Size: ~3 TBSP  Total Calories: 88  Total Fat: 7 g 

Sodium: 131 mg  Potassium: 118 mg  Total Carbohydrate: 3 g

Fiber: 1 g  Sugar: 0 g  Protein: 1 g