Roasted Red Pepper Pesto Recipe

2 large red bell peppers
1/3 cup chopped walnuts
2 garlic cloves, minced
3 tablespoons extra-virgin olive oil
1/2 teaspoon salt

1. Cut peppers lengthwise in half, remove seeds and place peppers cut sides down on baking sheet lined with foil. Broil until charred, about 20 minutes. Cool, remove and discard skins, and cut peppers in wide strips.
2. Combine peppers, walnuts, garlic, oil and salt in a food processor. Process until blended. Makes 1 cup.

Recipe by Jean Kressy, Relish Spring 2007 Supplement.

Per (2-tablespoon) serving: 90 calories, 9g fat, 1g prot., 3g carbs., 1g fiber, 150mg sodium.