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Roasted Red Pepper & Tomato Pesto Recipe

Prep: 5 min
Total: 5 min

Ingredients

Blend
  • 10oz (jarred or fresh) roasted red peppers
  • 1/2 cup (~50g) raw walnuts
  • 2oz sun-dried tomato
  • 3 garlic cloves
  • 1/2 cup (8 tablespoons) nutritional yeast
  • 4 tablespoons olive oil
To taste
  • 1 tablespoon cracked pepper
  • dried parsley (~ 2 tablespoons) *

Steps

Step 1

Add all the “Blend” ingredients to a blender and process until smooth.  Pro tip: Slowly drizzle the olive oil as it blends to produce a creamier spread.

Fold in the “to taste” ingredients and enjoy!

Store in an airtight container in the fridge for up to 1 month.

Recipe 1

Vegan Roasted Red Pepper & Tomato Pesto

Prep 5min
Total 5min

Ingredients

Blend
  • 10oz roasted red peppers (from a jar)
  • 1/2cup walnuts
  • 2oz sun-dried tomatoes (no oil)
  • 3 garlic cloves
  • 1/2 cup nutritional yeast
  • 4 tablespoons olive oil
season to taste
  • 2 tablespoons dried parsley
  • cracked pepper
  • lemon *

Steps

Step 1

Add all the “Blend” ingredients to a blender and process until smooth.  Pro tip: Slowly drizzle in the olive oil as it blends to produce a creamier spread.

Fold in the “to taste” ingredients and enjoy!

Store in an airtight container in the fridge for about 1 month.

Recipe 2

Chicken Panini with Roasted Red Pepper & Tomato Pesto

Prep 5min
Cook 10min
Total 15min

Ingredients