By Scott Koeneman / Fight theFatFoodie.com
There are night's when you just feel like grazing. I actually love those evenings.We'll put out small plates of fruit, fresh and pickled veggies, crackers and cheese. We'll throw in a movie and everyone chills, snacks and enjoys the flick.
We recently had one of those nights with fresh, locally grown apples and strawberries, goat cheeses from our friends at Prairie Fruits Farm, and veggies, including Moroccan-Style Pickled Carrots. But I wanted just one more thing.
I have been wanting to try my hand at a variety of pesto for some time and saw this as a great opportunity. If it didn't turn out, there was plenty else to eat.
I've shied away from pesto because high in the ingredients list is usually at least 1/4 cup of oil. I feared that reducing the amount of oil or substituting for it would change the dish dramatically.
That was not the case here. This pesto had a wonderful flavor, with the red peppers, basil, and parsley coming through individually and in a wonderful combination. I served it on some whole wheat bruschetta. The pesto is only 144 calories with 13 grams of fat and 1 of fiber.
My vegetarian and vegan friends can feel free to substitute a Parmesan substitute to take this dish beyond meatless.
And, if you're looking for a less dense version of this dish, drizzle in some vegetable broth as you blend it.
This pesto can also be combined with pasta as a main course.
Roasted Red Pepper Pesto
Makes 10 servings
1 cup drained, packed roasted red peppers
3 cloves garlic
3 ounces roasted walnuts
1/4 cup flat-leaf parsley leaves
1/4 cup fresh basil
1/3 cup grated Parmesan
1 tablespoon olive oil
Salt and pepper to taste
Combine peppers, garlic, walnuts, basil and Parmesan in a blender or food processor and pulse until finely chopped. Add oil and turn blender or processor on continuously until blended. If you are looking for a thinner consistency, add vegetable stock until the pesto reaches the desired consistency.