Roasted red pepper pesto

Roasted red pepper pesto

Ingredients

serves 4
  • •1 red pepper, chopped
  • •2 tbsp extra virgin olive oil
  • •1 garlic clove
  • •15g pine nuts, toasted
  • •10g fresh basil
  • •1 tbsp nutritional yeast
  • •2 tsp lemon juice
  • •¼ tsp sea salt, to taste
  • •Ground black pepper, to taste

Directions

Cooking mode
  1. 1. Preheat the oven to 200°C. Place the peppers on a tray, coated with 1 tbsp olive oil. Roast for 15 minutes, until starting to brown at the edges. Remove from the oven and allow to cool.
  2. 2. In a food processor, add the pepper, garlic, toasted pine nuts, basil, nutritional yeast, lemon juice, salt, ground black pepper and remaining olive oil.
  3. 3. Process for 1 minute, until a smooth, thick pesto forms.
  4. 4. Serve with pasta or gnocchi, and your favourite veggies. Store refrigerated for up to 5 days, or freeze small portions in ice cube trays for up to 3 months.
Baker Beanie Author

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