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Roasted Red Pepper Pesto

Vegan Roasted Red Pepper Pesto

I love pesto. After turning vegan, I was so sad that I wouldn’t be able to eat pesto again and accepted the fact that tomato sauce would have to be my go to for pasta. However, then I created my basil cashew pesto and I was in HEAVEN! I loved it so much (and my carnivorous boyfriend did too) that we ate it probably once a week. While we never get tired of the cashew pesto, I knew that I wanted to create a new pesto recipe since it is so quick to put together, tasty, and definitely healthy.

Vegan Roasted Red Pepper Pesto

I’ve seen red pepper pesto before but never tried it. I always resorted to the red pepper cream sauce or just put red peppers on sandwiches, but this I knew I had to try. I used the base for my cashew pesto and added red peppers and it was DELICIOUSSSSSSS. We smothered it all over our pasta and ate it up! A little sweet, a little cheesey, and super creamy, this red pepper pesto will definitely be in our dinner rotation. Note: make sure that you eat it while it’s HOT — it definitely spreads over your pasta better. 😉

Vegan Roasted Red Pepper Pesto

Roasted Red Pepper Pesto

Ingredients:

1/2 cup cashews – soaked and drained
1/2 cup fresh basil
1 cup roasted red peppers (jarred is perfect)
1 garlic clove
juice of 1/2 lemon
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon nutritional yeast
2-3 tablespoons water
1/2 pound of cooked pasta

 

  1. Combine all ingredients (minus pasta) in a high speed blender and blend until very smooth!
  2. Pour onto hot pasta and mix to combine

 

Vegan Roasted Red Pepper Pesto

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