Easy Roasted Red Pepper Pesto Recipe
Roasted red pepper pesto is not your traditional pesto – it makes roasted red peppers the star of the show! This vegan pesto comes together quickly with roasted red peppers, cashews, lemon, garlic, nutritional years, and of course, basil!
Ingredients
- 1 cup raw cashews, soak for at least 1 hour in water, then drain liquid
- 12 ounce roasted red bell peppers, drained
- 1 lemon, juiced
- 1 garlic clove, minced
- 1 tbsp nutritional yeast
- 1/4 tsp sea salt
- 1/8 tsp black pepper
- 1 cup fresh basil leaves
Instructions
- At least 1 hour in advance, soak the cashews to soften them. Drain the cashews before use.
- Drain the jarred roasted red peppers and add them to the bowl of a food processor (or high-speed blender). Add the remaining ingredients and blend until smooth.
- Scrape down the sides if needed. If you want a slightly thinner sauce, you can drizzle a little olive oil in while blending.
Nutrition
Calories: 107kcal, Carbohydrates: 9g, Protein: 4g, Fat: 7g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 657mg, Potassium: 222mg, Fiber: 2g, Sugar: 1g, Vitamin A: 385IU, Vitamin C: 28mg, Calcium: 35mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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