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  • 1 roasted red sweet pepper, peeled and seeded
  • 1/2 c. lightly packed fresh basil leaves (from your garden, produce section of your grocery store, or the local farmer's market)
  • 10 black olives
  • 1 large clove garlic
  • 1 T. soy parmesan cheese or low-fat parmesan cheese
  • 1 T. pine nuts or walnuts
  • 4-5 fresh Roma tomatoes

To roast a whole pepper, place whole washed pepper under the broiler and rotate every 3-4 minutes until evenly charred with skin blistered.  Seal in paper bag until cool.  Peel and seed over a bowl to catch the juices.  To save time and fuss, whole roasted red peppers may also be bought in many specialty grocery stores, packed in jars.

Directions:  Put all ingredients in blender, and blend until smooth.  Serve heated, with spaghetti squash, cooked pasta, poached salmon, or stir-fried veggies. Or, add to soups for a real flavor boost.


In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113


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