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+ servings
Simple and delicious sweet red pepper pesto with fragrant roasted almonds. Best served with pasta, or in wraps and sandwiches!
Duration40 mins
Cook Time35 mins
Prep Time5 mins
Servings2 cups

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