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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!
Prep Time5 mins
Cook Time35 mins
Total Time40 mins
Course: dip, Side Dish
Cuisine: Italian
Keyword: dip, gluten free, pesto, red pepper, spread
Servings: 2 cups
Author: Rachel Ama

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

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.