By Karen Robertson

Roasted Red Pepper Pesto

MAKES 1 CUP

¼ cup pine nuts, optional
¾ cup jarred red pepper, rinsed and patted dry
2 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons fresh thyme
2 teaspoons sugar
2 teaspoons red onion, finely chopped
- Salt and pepper, to taste

1. In a small non-stick skillet, cook pine nuts over medium heat until golden. Cool. In food processor, add all ingredients and pulse until smooth. Store in refrigerator until used.

Each tablespoon contains 34 calories 3g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 90mg sodium,1g carbohydrate, 0g fiber, 0g protein.