Low Sodium Roasted Red Pepper Pesto

Total time15 min

Prep time10 min

Cook time5 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

½ cup walnuts
Diamond of California Walnuts Chopped - 8 Oz Diamond of California Shelled Walnuts, 16 oz Fisher Walnut Halves & Pieces Fisher Chef's Naturals Walnut Halves & Pieces Nature's Eats Shelled Walnuts
See all
1 jar (12 oz) roasted red peppers, drained and patted dry
2 cloves garlic, peeled
½ cup finely grated parmesan cheese
Chef's tip
Choose a grated-style vegan parmesan and use the same amount.
2 tbsp tomato paste
1 tbsp red wine vinegar
½ tsp smoked paprika
½ tsp red pepper flakes (optional)
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
⅓ cup extra-virgin olive oil

Instructions

1
Toast the walnuts in a dry skillet over medium heat, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Transfer to a plate and let cool for 2 minutes.
2
Add the toasted walnuts and garlic to a food processor and pulse until coarsely chopped, about 8–10 pulses.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!