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Vegan Red Pepper Pesto

Simple and delicious sweet red pepper pesto with fragrant roasted almonds. Best served with pasta, or in wraps and sandwiches!

Ingredients

  • 4 sweet red peppers
  • 4 cloves roasted garlic
  • 3 tbsp nutritional yeast
  • 1/4 cup roasted almonds
  • 2 tbsp extra virgin olive oil
  • handful of fresh basil
  • salt and pepper to taste

Instructions

  • 1. Using a heavy skillet heat the almonds over medium heat for 2 – 3 minutes until they begin to brown and give off a rich and tasty fragrance. Still and toss regularly as they can burn very quickly so you’ll need to keep a close eye on them throughout.
  • 2. Remove them from the pan to cool, then add them to a food process to blitz into little pieces.
  • 3. Add the peppers to a preheated over at 450 F 230 C for 25 minutes. Once roasted, let the peppers cool and then peel the skins off.
  • 4. Place all ingredients into a food processor until you reach your desired pesto consistency.

Notes

This recipe was republished with permission from Rachel Ama. Find the original recipe here

Rachel Ama

Rachel Ama is a vegan queen. A dancing, cooking, kick-boxing, power-house of vegan inspiration. She knows the London vegan scene inside-out but she also looks abroad for flavor inspiration, and to both her Caribbean and African roots. She decided to go vegan overnight to try to improve her digestion - since then, she watched several documentaries and made the switch for good! She launched her YouTube channel in 2017 and now has almost 300,000 subscribers.