Anti Inflammatory Basil Pesto Stuffed Mini Peppers
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Learn more →Ingredients
4 servings
For the peppers
- 1 lb mini sweet peppers (about 16–18 peppers), halved lengthwise and seeded
- 1 tbsp garlic-infused olive oil
- ¼ tsp salt
For the pesto
- 2 cups fresh basil leaves, loosely packed
- 3 tbsp pine nuts
- ⅓ cup finely grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - 3 tbsp garlic-infused olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- extra parmesan cheese, for serving (optional)
Can be omittedparmesan cheese
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
In a food processor, combine the basil leaves, pine nuts, Parmesan, lemon juice, salt, and black pepper. Pulse 6–8 times until coarsely chopped. With the processor running, drizzle in the 3 tbsp garlic-infused olive oil and process until the pesto is smooth but still has some texture, about 20–30 seconds. Scrape down the sides as needed.
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