Roasted Red Pepper Pesto

This roasted Red Pepper Pesto tastes great on any pasta. But it really brings out the flavor of lobster ravioli or tortellini.

Serves 2

2 garlic cloves, cut in half

1 jar (about 7 to 8 ounces) roasted red bell peppers, drained
¼ cup olive oil
¼ cup fresh basil, torn
1 tsp. balsamic vinegar
pepper to taste

1 Trader Joe’s Lobster Ravioli, or another meat filled ravioli or tortellini.

  • 1.  Combine all of the ingredients except the pasta in a food processor and blend 30 seconds until it has reached your desired consistency. Taste, and adjust flavors to your preference.
  • 2.   Prepare the ravioli or stuffed pasta according to the directions on the package. Do not salt the pasta water; there is plenty of sodium inherent in the sauce and ravioli.
  • 3.  Top the hot ravioli immediately with room temperature pesto and enjoy.

NOTE:This recipe can also be made with freshly roasted bell peppers.

Nutrient Information



Approximate analysis per serving:






526 kcals





487 mg





17 g





394 mg





37 g





66 mg





31 g





186 mg





2 g










Recipe Disclaimer

Due to variations in ingredients, the nutritional analyses should be used as a guideline only.
A renal dietitian reviews all recipes, but we cannot assure that all values are accurate. Remember to consult a renal care provider with respect to any specific questions or concerns you may have regarding proper renal nutrition or before making any changes in your renal diet.

Uploaded: 12-31-2008

Web ID 526